Savor This Fresh Fish Recipe by Holland America Line
Calling all seafood lovers! Are you ready to delight your senses with mouthwatering flavors? We recently teamed up with Vital Choice®, a leader in premium wild-caught fish delivery, to help you enjoy vacation-inspired flavors at home. To support your culinary journey, Sinu Pillai, Holland America Line’s fleet executive chef, hosted a cooking demo featuring our Gold Gala Pan-Seared Sea Bass recipe.
Brought to you as part of our Global Fresh Fish Program, here’s what you’ll need to get started:
IngredientsÂ
- Cleaned and descaled Wild Sea Bass (400-600 grams) – Order today* from Vital Choice®
*Note: By clicking this link, you will be redirected to our third-party vendor site. - Old Bay Seasoning (1 teaspoon)
- Olive Oil (2 tablespoons)
- Salt (1/16th teaspoon)
- Pepper (1/16th teaspoon)
- Lemon Zest (1 teaspoon)
- Micro Basil (0.2 ounces)
- Roasted Italian Vegetables (optional)
- Parsnip Purée Mashed Potatoes (optional)
- Arugula Oil (2 teaspoons)
- Fresh Arugula Leaves, Crisp-Fried
- Cherry Tomatoes (2-3 pieces)
- Thyme and Garlic (optional for seasoning side dishes)
To make your own Arugula Oil:
- Olive Oil (1 ounce)
- Fresh Arugula Leaves (2 ounces)
- Water (1 tablespoon)
Instructions for Gold Gala Pan-Seared Sea Bass
- Marinate both sides of the fish fillet with olive oil. Rub in Old Bay seasoning.
- Add salt and lemon to both sides. Just a little bit of lemon juice will do to enhance the flavor.
- Prepare roasted seasonal vegetables with a little bit of salt, pepper and thyme. Cook over medium heat.
- In a medium pot, season parsnips with salt, garlic, bay leaf and thyme. Cover with half-and-half and simmer over medium heat for 10-12 minutes. Another option is to purée parsnips in a food processor, adding butter and enough half-and-half until it becomes a whipped cream texture. Transfer purée and keep warm until you’re ready to add to your plate.
- Take your marinated fish fillets and cook skin side down until golden brown before flipping.
- Once the skin is crispy, turn and fry until lightly brown. Note: While the fillets are cooking, begin heating the cherry tomatoes in a separate pan with olive oil.
- Add roasted vegetables to center of plate.
- Add purée to plate.
- Top with cooked fish fillet and complement with cherry tomatoes.
- Garnish with fried or fresh arugula. Drizzle with arugula oil, lemon zest and micro basil.
Enjoy!
Do you have a favorite fresh fish dish from your Holland America Line cruise vacations? Share in the comments below.
Last month I tried the Morimoto dishes on the MDR menu. The Miso Cod was pretty darned perfect, cooked to perfection and flavorful.