Chilean Black Hake with Pebre Sauce
I travelled in Chile in the winter, which is like Springtime there at the bottom of the world. Imagine fields full of lupine at Christmas!
Well, another harbinger of very early spring is the Black Hake that is well known and loved there. My experience of this delicious flaky white fish was at a street vendor.
I’d like to share a recipe similar to the one I tried and loved:
Pan Seared Black Hake with Pebre Sauce / Yield: 2 hearty servings
1 lb. hake filet
Salt & pepper to taste, avocado oil to fry in
Season with salt and fresh pepper, set aside.
Beforehand, prepare the pebre sauce (a chilean salsa), using a blender:
3 roma tomato
a bunch of stemmed, chopped cilantro
6 green onions
4 cloves garlic
1/4 cup red wine vinegar, equal part olive oil
salt, pepper and hot red pepper flakes
Using a food processor, pulse all ingredients and season to taste.
Set aside in the refrigerator, covered, until use.
Meanwhile, get a heavy iron skillet hot and heat the oil.
Gently, add the seasoned fish to the hot oil and fry it uncovered, turning once.
Top with the freshly made pebre sauce and serve with fried potatoes and a green salad.
Give thanks for wild things everywhere.
