Editorial sample recipeArgentinianbeginnerGluten-FreeHalalDairy-Free

Argentinian Pan-Seared Sea Bass With Herb Garlic Salmora

Name: Argentinian Pan-Seared Sea Bass With Herb Garlic Salmora
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 4 item sea bass fillets, 6 oz each, skin-on; 2 tbsp olive oil; 4 clove garlic, thinly sliced; 0.25 cup warm water; 1 tsp coarse sea salt; 0.25 cup fresh flat-leaf parsley, finely chopped; 1 tbsp lemon juice, freshly squeezed; 1 tsp crushed red pepper flakes; 1 tsp dried oregano

Flaky sea bass fillets pan-seared to crispy perfection and spooned over with a traditional Argentine warm garlic, parsley, and olive oil warm brine reduction.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Salmora Emulsion Finishing

Using a lightly seasoned warm salt water emulsion combined with aromatic oil to baste hot seared proteins immediately after cooking.

Instructions

Step 1: Dissolve the coarse sea salt into warm water in a small ramekin to form the salmora brine base.
Step 2: Pat sea bass fillets thoroughly dry with paper towels on both sides.

Step 3: Heat 1 tablespoon of olive oil in a wide stainless steel or cast-iron skillet over medium-high heat.

Step 4: Place fillets skin-side down in the skillet, pressing gently with a spatula for 10 seconds to prevent curling.

Step 5: Cook skin-side down for 4 minutes until crisp, then flip gently and cook for 3 minutes more until internal temperature reaches 145°F (63°C); transfer fish to a serving plate.

Step 6: Lower skillet heat to low, add the remaining 1 tablespoon olive oil and sliced garlic, warming for 1 minute until garlic is barely golden.

Step 7: Stir in dried oregano, red pepper flakes, fresh parsley, lemon juice, and the warm salmora water mixture, swirling the pan for 1 minute until emulsified.

Step 8: Spoon the warm herb-garlic salmora over the seared sea bass fillets right before serving.

Cooking tips

Thoroughly drying fish skin before pan-searing guarantees maximum crispness and prevents pan sticking.
Salmora is a traditional Argentine grill brine; warming it briefly with oil creates a pan sauce without dulling fresh herbs.
Original home-cooking adaptation inspired by Argentinian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in