Chilean Sea Bass | Citrus Mint Sauce
2 four oz portions chilean sea bass [or favorite whitefish], skin on
4 endives, halved
2 meyer lemons
2 small grapefruits
2 cara cara oranges
4 tablespoons Whole30 compliant ghee [ @pureindianfoods]
1 bundle of fresh mint
1 garlic clove, finely chopped
1/3 cup extra-virgin avocado oil [@primalkitchenfoods]
+citrus mint sauce+
using 1 of each citrus.
gently grate the skins for zest, save some for garnish.
slice + juice citrus into small bowl.
muddle + chop mint, about 1/4 cup.
whisk garlic + oil + mint + citrus juice + ¼ of zest + dash of salt in a medium bowl.
slice remaining citrus into ¼ inch thick rounds.
remove rinds + arrange on plate.
heat 1 tbsp ghee in pan, medium high.
add garlic + endives, cut side down.
brown, about 4 mins.
turn endives + stir garlic.
cook 2 minutes, until tender.
remove endives, set aside.
heat off + reserve garlic ghee in pan for fish.
fish should be room temp + pat skin dry + sea salt season.
[drier the fish, crispier the skin, closer to god]
add ½ tbsp of ghee to reserved pan.
heat high medium, till shimmering.
place fish skin side down in pan.
with spatula, press + hold, 30 secs.
cook 4 mins, until skin is crisp.
turn + baste.
cook 2 minutes longer.
plate + rest fish.
combine citrus mint sauce + endives into pan.
heat medium low, 1 minute.
plate fish onto sliced citrus.
drizzle with sauce + garnish with fresh mint.