2 7-ounce bass filets
salt and pepper to taste
1 tablespoon olive oil (only if searing in a sauté pan)
½ hour before cooking, season filets with salt and pepper. Over medium high heat, using either a barbecue or a sauté pan, cook the bass for 3 to 4minutes per side (if using a sauté pan, place olive oil in the pan, bring to temperature, and then sauté).
¼ cup rock shrimp, raw
1 teaspoon salt
3 cups water
3 tablespoons green pepper, chopped
3 tablespoons red onion, chopped
3 tablespoons tomatoes, chopped
3 tablespoons zucchini, chopped
2 tablespoons fresh cilantro, chopped
pinch of sea salt
pinch of crushed chilis
pinch of cumin
pinch of dark chili powder
Add salt to the water and bring to a boil. Blanch the shrimp for 90 seconds. Chill in an ice bath.
To prepare sauce, combine the remaining ingredients. Half an hour before serving, combine the sauce and the shrimp. Serve at room temperature.