Recipes from An Epicurious Lifestyle's kitchen

Tag: Cilantro

Sopes with Shitake Mushrooms

Sopes with Shitake Mushrooms

Peter bought me Aaron Sanchez’s new cookbook ~ Simple Food, Big Flavor. He focus’s on Mexican street food – which if you’ve been to Mexico, the street vendors are where you get some of your most amazing and interesting food! We had gone to the […]

Falafels with Flat Bread

Falafels with Flat Bread

I had made a falafel-crusted fish the other night and had some left over falafel mixture and yogurt sauce so… I made falafels with flat bread. I actually just used my pizza dough recipe and tweaked it so it didn’t rise as much as a […]

Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad

Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad

 

We had a yard sale this past weekend and the best thing that came out of the sale was that I found my Savoring San Francisco Cookbook! I thought it fell behind the kitchen cabinets in Ireland and there it was in a box with all the other books we never read! I immediately thought of our favorite recipe out of this cookbook…the Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad. It’s Bruce Hill’s creation, the Chef from the Waterfront Restaurant and Café in San Francisco. And…of course it was just as good as I remembered! Although, I used Tilapia fillets because that’s what Peter came home with…I prefer the Sea Bass…Peter does not agree!

 

Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad

Serves 8 – Main Course

 

FALAFEL MIXTURE

1 ½ cups cooked chickpeas (garbanzo beans)

¼ cup chopped fresh cilantro

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons minced jalapeno chili

½ cup panko (Japanese bread crumbs)

1 teaspoon ground cumin

1 tablespoon sesame seeds

 

Eight 6-ounce sea bass fillets

Salt and freshly ground pepper to taste

¼ cup extra-virgin olive oil

 

YOGURT SAUCE

1 ½ cups plain yogurt

2 tablespoons sumac powder (available at Whole Foods)

Salt and freshly ground pepper to taste

 

WARM TOMATO-CUCUMBER SALAD

¼ cup extra-virgin olive oil

1 Vidalia or other sweet white onion, cut into thin wedges, then ½-inch triangles

1 small English cucumber (10 to 12 inches long), peeled and cut into thin wedges, then triangles

4 large Roma tomatoes, seeded and cut into ½-inch triangles

3 tablespoons white balsamic vinegar

1 tablespoons minced fresh dill

Salt and freshly ground pepper to taste

 

Preheat the oven to 450 degrees. To make the falafel mixture: Drain the chickpeas. In a food processor, combine the chickpeas, cilantro, salt, onion powder, and jalapeno and process to a smooth mixture. Pour into a bowl and fold in the panko, cumin, and sesame seeds.

 

Pat the fish fillets dry with paper towels and place them on a baking sheet. Season with salt and pepper. Spread about 3 tablespoons of the falafel mixture evenly over the top of each fillet.

 

In a large, ovenproof skillet, heat the olive oil and cook the fish, crust-side down, until the crust is golden brown, 2 to 3 minutes. Turn the fish over, place the pan in the oven, and bake until the fish is opaque throughout, 6 to 8 minutes.

 

While the fish is cooking, mix all the sauce ingredients together in a small bowl and set aside.

 

To make the salad: In a large sauté pan or skillet over the medium heat, heat the olive oil and sauté the onion for 1 minute. Add the cucumber, tomatoes, vinegar, and dill, and toss lightly for 30 seconds. Season with salt and pepper.

 

To serve, divide the warm salad among warmed plates. Place a fillet on top of each serving of salad. Drizzle with the sauce and serve at once.

 

Peter’s Wine Pick: Tobian James Sparkling Wine

~Happy Cooking!