PrintWhat to pair with prosciutto-wrapped seabass?
What do you think I should pair with prosciutto-wrapped seabass?
I roasted asparagus for this dish (at the same time as the fish re timing) and the spears came out mushy bc of the oven moisture (I think). What are some complementary veg and starch options I can prepare on the stove instead?
Also, is "chilean sea bass" the overfished fish that we're not supposed to buy? Can't remember!
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11 Comments:
Yes, it is overfished. It is also called the "patagonian toothfish: I always find oven roasted new potatoes to be an excellent accompanyment. Also if you have a grill pan, grilling the spears would also be excellent.
nelson5757 at 11:37AM on 01/10/08
Thanks, Nelson5757! Roasted new potatoes sound good, but how do I get the timing right if I don't want to cook the potatoes at the same time as the fish re moisture in oven making the potatoes too...moist.
Hm, what other fish would be a good substitute for "patagonian toothfish?" Good meaning as good if not better?
Myszka at 11:48AM on 01/10/08
You could always do boiled potatoes, as well. Sounds very Dickensian and old school, I know. But if you chop up some Yukon gold and boil them until soft, then serve with some kosher salt and chives/basil/parsley sprinkled on top, they're delicious. You don't need any butter at all and you don't need your oven!
Also: have you considered quinoa?
sheeats at 12:04PM on 01/10/08
I'd roast some root veg (parsnips, turnips, carrots) and figs. As for a replacement fish, try arctic char.
blog in my soup at 12:14PM on 01/10/08
Ah, quinoa! I cooked it once with some chopped apricots, walnuts and something else...what would you add in this scenario, sheeats?
Myszka at 12:15PM on 01/10/08
@Blog in my soup: Genius!
Myszka at 12:18PM on 01/10/08
New potatoes if parboiled and cut in half for 10 minutes will require 20 in the oven, but if you then take them out of the water and throw then into a frying pan with Olive oil and some fresh herb, Rosemary Thyme Garlic Paprika and allow them to fry up for about 7 minutes tossing every minute or so, medium heat or else the potatoes will burn. you have taken the oven dilemma out of the picture. Roasted root vegetables sound good, you could also puree them for a different texture profile.
nelson5757 at 2:17PM on 01/10/08
@Nelson5757: Parboil and then cut in half? I could just cut them in half to start, right? I like that idea and the pureed root vegs! Will let you guys know what I end up doing.
I guess I'll go with asparagus for the veg...
Myszka at 10:22PM on 01/10/08
In a pan, though.
Myszka at 10:35PM on 01/10/08
For a starch, try a pilaf (rice bulgar or quinoa boiled plain and stir in sauteed minced onions, mushrooms and carrots and toss in toasted nuts (almonds or macadamia are good) and/or dried fruit (cherries, craisins, or currants).
Sauteed spinach in garlic and olive oil or steamed zuccini and yellow squash, or stir fried bok choy are easy stovetop veggie choices.
KtMc24 at 4:51PM on 01/11/08
I'm going to try that pilaf, ktmc24.
I went with sauteed spinach and garlic and boiled then sauteed red potatoes (Citarella didn't have any new potatoes).
Thanks everyone!
Myszka at 4:18PM on 01/12/08