4 Servings
¼ medium red onion, chopped, plus thin slices for serving
1 large celery stalk, chopped
2 garlic cloves, smashed
¼ habanero chile, seeded
1 tablespoon chopped peeled ginger
½ teaspoon sugar
1 tablespoon kosher salt, plus more
⅓ cup coarsely chopped fresh cilantro
1 pound sea bass fillet, skin, bones, and bloodline removed
½ cup passion fruit juice or fresh orange juice, strained
½ cup (or more) fresh lime juice, strained
1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size
Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 Tbsp. salt, and ¼ cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into ¼"-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.
Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about ½ cup; this is your “leche de tigre”). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.
Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.
Recipe courtesy of Bon Appetit
https://www.bonappetit.com/recipe/sea-bass-and-tom...
