About the Chef

Sea Bass Carpaccio

Stay slim and trim with Chef Michael Romano's succulent slices of sea bass.
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Recipe

Sea Bass Carpaccio Recipe

Ingredients

• 1 med. zuchinni
• 1 med. yellow squash
• 1 1/4 lbs ripe tomatoes
• 2 tbsp chopped parsley
• 3 scallions
• 36 oz. black sea bass or red snapper filets
• 3 cups mussel juice, fish broth or clam broth
• 1/2 oz. champagne vinegar

Directions

1. Preheat oven to maximum. Thinly slice sea bass on diagonal, across length of fish. Pound slices lightly between plastic wrap. Arrange bass on oven-proof dinner plates. Cover and refrigerate.
   
   Wash and quarter squash lengthwise. Thinly slice end to end. Peel, seed, chop tomatoes. Thinly slice scallions end to end. Boil all but 1/2 cup of broth and reduce to 1/2 cup. Transfer to blender. Add vinegar, blend. Slowly pour in olive oil while blending to form thick, creamy sauce. Use reserved 1/2 cup un-reduced mussel juice to thin if too thick. Pour into saucepan, add tomatoes, squash, scallions. Season. Heath through without boiling, until vegetables are "al dente". Keep warm.
   
   Put plate with bass under heated broiler until fish loses translucency, 1 min. Spoon sauce and vegetables mixture covering fish. Sprinkle with parsley