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Antalya,Turkey:Tarator & Sea Bass

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Margi Cintrano View Drop Down
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    Posted: 16 February 2012 at 08:41
 
Port of Call Antalya, Turkey is steeped profoundly in history however, it is a bustling harbor too.
 
It is surrounded on three sides by the snowy peaks of the Daglari Mountains and the Taurus Mountains.
 
The Roman ruins, the stunning beaches, waterfalls, caves, and the gastronomy are all reasons to visit Antalya.
 
Tarator, is a creamy almond and garlic merged Turkish sauce. it traditionally has enchanced fish and shellfish, and has been a lovely dip for Pita bread. True Tarator uses has used hazelnuts, however, Antalya produces almonds, and thus, use almonds for this sauce.
 
4 Servings:
 
1 / 2 cup flour
1/2 cup smoked paprika
1/4 tsp dried cayenne crushed red pepper
4 sea bass fillets ( one can substitute Turbot or Codfish )
1/4 cup extra virgin olive oil
salt, white pepper and black pepper to taste
 
1) stir flour and red cayenne in a shallow vessel
2) season the fish
3) Lightly dredge the fish onto the flour, shake off excess  
4) heat oil in sauté pan
5) over medium heat, sauté fish until golden about 3 to 4 mins per side
 
ALMOND TARATOR
 
1 cup blanched slivered almonds
1 cup baguette grated bread crumbs
1/2 cup water
3 tblsps fresh lemon juice
3 garlic cloves minced
1/2 cup extra virgin olive oil
 
1) In a food processor, grind the almonds, add the breadcrumbs, 1/4 cup water and lemon juice and garlic minced and blend until a thick sauce develops between coarse and smooth
 
2) season to taste
 
3) cover and refrigerate for 2 hours
 
4) serve in bowl with spoon ( for adding on plate with fish )
 
Serve with a Greek White Wine from Santorini
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2012 at 10:18
hi, margi ~ thanks for posting such a delicious-looking recipe! i also like that it uses ingredients which are easy to find, except for the fish, in my case (montana is not known for its seafood).
 
i will check and see if we have any sea bass available - I know that we have cod and tilapia available, frozen. do you think this would work well with freshwater fish?
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 03:05
Wow ... Montana ... I had been to Wyoming and Idaho in the 1990s -- actually wrote an article on The American Bald Eagle and had gone to this region ! Some gorgeous wild country ...
Actually I had been to Montana, if Yellowstone National Park, is considered ... 
 
It is not exactly shellfish and ocean fish haven, however, you do have alot of rivers and lakes, yes ?  I am sure then, a mild delicate white fish would work well with such a savoury and / or spicy coarse type coulis -- salsa verses and sauces which are more liquid in content.
 
In this case too -- fresh Montana white lake or white river fish over frozen ocean fish !   
 
Since, the ingredients are not unusual, try a fillet -- a taste testing ! 
 
I am in Salamanca City, having a café enroute to Porto. I am on Tablet Android.
Must run.  
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 10:40
to me, montana, wyoming and the dakotas have the best of what the US has to offer, in terms of wild country. i feel very fortunate to be from here and live here!
 
but having said that, i would love to travel all over the world. since i am unable to do that now, i love to learn about places by studying their history and attempting to cook their food!Smile
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2012 at 05:11
Here I am ... finally ...  had a bit of trouble entering google ...
 
As I am having a lovely wine, in wine country ( Porto, Portugal ) with a Tapa ( appetiser = minature plate ), I had seen yesterday, a question on the Reserved marinade:
 
Just before you put the fish in the oven ( which has layers of tomato, onion etcetra ), pour the reserved marinade over the fish, cover with aluminum foil and place in oven.
 
It provides the lovely flavor and a sauce which mixes with the other ingredients.
 
Maybe I forgot to post this in recipe ?
 
I shall check and maybe the Gents can edit --- and put this in ... I do ot see an Edit button for correcting. Is there one ?
 
 
 
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2012 at 05:21
Baked Fish Tangine with Black Olives
*** It seems as if part of the recipe is missing !?
 
Here are the instructions in full:
 
1: mix the first 7 ingredients in medium bowl and add fish and turn to coat. Then, marinate 20 minutes to 1/2 hr. Turn fish once.
 
2: peheat oven to 350 farenheit. Arrange potato and / or onion on bottom of the casserole. We are going to make layers with the fish, the final layer. Layer with potato, tomato, then, onion, etc.
Season with salt and white pepper and black pepper.
 
3: drain marinade from fish and reserve ( for final layer before placing in oven )
 
4: arrange fish on top with lemon slices and black olives
 
5: season with salt and pepper, white and black
 
6: top decoratively with bell red pepper 
 
7: pour reserved marinade over
 
8: cover with aluminum foil and place in oven - covered and bake 35 mins. to 40 mins.
 
9: then, increase oven temperature to 400 degrees farenheit and remove the alumnium foil
 
10: and bake until vegetables tender and fish done ( not overdone ) - 12 to 15 mins.
 
*** test fish with a toothpick, if it comes out clean, it is done
 
Serve with warm Baguette and Prosecco white wine or sparkling white wine of choice
 
Margi. Cintrano.
 
SORRY for confusion here, it seems that my post did not go through   
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2012 at 05:45

OH WHAT A MESS ...

 
Apologies, the Sea Bass & Marinade instructions rewritten; belong in North Africa !
 
Sorry Guys,
 
Margi.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 February 2012 at 09:26
Hey, Kiddo! I'm supposed to be the resident electronics illiterate. Stop stepping on my turf! Angry
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 25 February 2012 at 12:16
 
I am as techincal as a peanut, and I admit it ...
 
I am your mentee !
 
ha ha ha ...
 
Have a nice wkend my friend ...  
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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