1 (6 oz) Branzino sea bass filet, skin removed
1 cup red onion diced
1 medium sized belgium endive
2 garlic cloves minced
10 pitted kalamata olives chopped
1/2 cup plum tomato chopped
1 tsp capers
1 large lemon
1/4 tsp turmeric powder
6 tbsp olive oil
Black pepper in mill
First, steam the fish. Boil water for steamer. Rinse fish and place in shallow bowl. Pour 1 tsp of olive oil on fish and season with a pinch of salt. Steam fish in bamboo steamer for 5 minutes.
To make sauce, heat remaining olive oil in skillet. Add garlic, onions, tomatoes, olives, capers and turmeric, and cook on medium heat for 3-4 minutes, until garlic is golden brown.
Squeeze lemon juice, and season with salt and pepper for extra flavor.
Wash endive and slice diagonally into thin bite size strips. Place sliced endive in bowl.
Add pinch of salt, lemon juice, 1 tbsp olive oil, and toss together.
To assemble, remove steamed fish from bowl and pour sauce over fish. Place endive on top of fish for garnish.
Recipe courtesy of Dr. William Li.