Crispy-Skinned Striped Bass | James Beard Foundation
Troy Guard makes this dish using striped bass from the Alamosa River, which carves through his home state of Colorado. Cubes of translucent ponzu gelée, a flavorful avocado sauce, and a sprinkling...
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Ingredients
- 1/2 cup ponzu
- 1/2 tablespoon powdered gelatin
- 3 cups water
- 1 teaspoon butter
- 1 sprig thyme
- Salt
- pepper
- 4 small carrots, peeled and cut into 2-inch sticks
- 1 tomatillo, husk removed
- 3 garlic cloves, unpeeled
- 2 ripe avocados
- 3 tablespoons canola oil
- 12 ounces striped bass fillet, skin on, cut into 12 equal portions
- 4 zucchini blossoms, julienned (optional)
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