- 4
Ingredients
- 4 SERVINGS
- Tarator, a creamy nut and garlic blend, is one of Turkey's finest sauces.
- 1/2 cup all purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon dried crushed red pepper
- 4 6-ounce sea bass fillets
- 1/4 cup vegetable oil
- Almond Tarator
Preparation
Step 1
Stir flour, paprika and red pepper in shallow dish. Season fish with salt.
Coat with flour mixture, shaking off excess.
Heat oil in heavy large skillet over medium-high heat. Add fish and cook until golden brown and cooked through, about 4 minutes per side.
Transfer fish to plates.
Serve with Almond Tarator.
Almond Tarator
Yield: Makes About 2 Cups
1 cup blanched slivered almonds
1 cup packed fresh white breadcrumbs
3/4 cup (about) water
3 tablespoons fresh lemon juice
2 garlic cloves
1/2 cup olive oil
Finely grind almonds in processor.
Add breadcrumbs, 1/4 cup water, lemon juice and garlic and process until thick and smooth, about 2 minutes.
With machine running, gradually add olive oil through feed tube.
Mix in enough water to make thick creamy sauce.
Season to taste with salt. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)