Sea Bass Crudo with Vanilla Oil, English Peas, and Mint

Name: Sea Bass Crudo with Vanilla Oil, English Peas, and Mint
Yield: serves 4
Ingredients: 1/2 vanilla bean; 1/2 cup best-quality extra-virgin olive oil; 3/4-pound piece sea bass; Kosher salt; 1/4 pound English peas, blanched; 3 fresh mint leaves; 1/2 lemon

December 14, 2011

Using vanilla in savory dishes has become more popular, but don’t discount it as just a fad. The vanilla adds a depth and a fragrance that your guests probably won’t be able to peg right off the bat, but I guarantee they’ll love the combination. Sea bass has a clean, slightly buttery flavor that really works with the vanilla oil, while the peas add sweetness and texture and the mint brightens the whole thing up. The extra vanilla oil will last up to 2 weeks in the fridge, and makes a fabulous addition to vinaigrettes. Save the vanilla pod and bury it in sugar, or cover it in vodka to make your own extract.

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