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

 

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?

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.

 

 

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!

 

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.

 

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   

 

Apologies, the Sea Bass & Marinade instructions rewritten; belong in North Africa !

 

Sorry Guys,

 

Margi.  

 

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.