Recipe and photo by Executive Chef Ben Diaz, Temecula Creek Inn, Temecula, California
Makes 1 serving
1 each side Pacifico striped sea bass
1 t. lemon zest
2 t. lime zest
1 t. guajillo powder
1 T. brown sugar
2 T. kosher salt
1 T. rosemary mince
1 t. garlic paste
2 oz. olive oil
Salsa Para La Mesa (recipe below)
In a small bowl add lemon zest, lime zest, guajillo powder, brown sugar, kosher salt, minced rosemary and garlic paste. Gently combine to form a semi-wet rub. Gently brush bass with olive oil on both sides. Generously coat bass in the semi-wet rub and allow to marinate for 1 hour. Place bass on a baking pan lined with parchment paper; bake at 400°F for 12 minutes.
To serve: Gently flip the bass skin side up and serve with your favorite sauce. Garnish with edible flowers.
The Salsa Para La Mesa*:
10 lbs. Roma tomatoes
2 lbs. tomatillos
5 each jalapeños, no stem
1 lb. onions, cut into quarters
10 each guajillo chiles, stemmed and seeded
30 each chile de arbol, stemmed and seeded
2 T. cumin seeds
4 T. Mexican oregano
½ c. garlic cloves
1 c. fresh cilantro
1 c. fresh lime juice
4 c. olive oil
Kosher salt, to taste
Place tomatoes, tomatillos, jalapeños and onions on a baking pan and roast at 400°F for 20 minutes (should be dark, almost burnt).
Soak the guajillos and chile de arbol in warm water for 5 minutes then drain. In a small saucepan, add cumin seeds and Mexican oregano, lightly toast until aromatic; set aside.
In a large blender add roasted tomatoes, tomatillos, jalapeños, onions, dry chiles, garlic, cumin and Mexican oregano. Lightly pulse until the ingredients have broken down into a chunky salsa consistency. Next add the lime juice and cilantro, then blend on high. While blender is going, slowly pour in the olive oil. Continue blending until the oil has been fully absorbed. Season to taste with kosher salt.
*Sauce should be silky, smooth with bright colors and a rich flavor.