A vinaigrette made with Burlap & Barrel smoked paprika brings spice, heat, and a heady burst of garlic to flaky fish. Serve it with good crusty bread over a bed of hearty greens.
What You’ll Need:
½ cup extra-virgin olive oil
4 cloves garlic, sliced
3 tablespoons red wine vinegar
1 tablespoons sweet paprika, preferably smoked
2 teaspoons hot paprika, preferably smoked
Salt and pepper, to taste
8 cups fish stock
4 fillets Chilean sea bass, sea bass, or black cod (about 6 ounces each)
Chopped fresh herbs, such as parsley, cilantro, or chives
What To Do:
For the vinaigrette: Warm the olive oil in a saucepan over medium heat until hot but not smoking. Add the garlic and sauté until just golden. Turn off the heat and move the pan to another, cooler burner. Pour in the vinegar (use caution as it spatter). Keeping the pan off the heat, stir in the paprikas. Season with salt and pepper. Return the pan to the still-warm burner, keeping the heat off and letting it sit as you poach the fish.
To prepare the fish: Bring the fish stock to a gentle simmer in a wide braising pot. Carefully lower the fish fillets into the liquid. Poach the fish until it just starts to flake when nudged with a fork (this may anywhere from 7 to 12 minutes, depending on the thickness. Remove the fish to a platter or plates.
Warm up the vinaigrette briefly and give it a last stir. Spoon a tablespoon or two of the poaching liquid over each fillet, followed by a generous drizzle of the paprika vinaigrette. Sprinkle with chopped parsley, cilantro, or chives to add further color. Serve with thick slices of warm toasted or grilled crusty bread, also drizzled with vinaigrette.
Serves 4.
This simple adaptation of Peking duck is infused with fragrant Chinese-style five-spice powder, while a black tea brine gives it deep flavor without the use of a smoker.