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Honeyed White Seabass Greek Style

By July 9, 2008

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Greek honeyed seabassI have been working with Pacific white seabass lately, and I came across a fabulous way to cook these meaty, firm fish: Give them a honey glaze.


While at first glance a glaze with honey and Asian fish sauce might seem, well, Asian, remember that the Mediterranean world once used enormous amounts of a sauce very much like Vietnamese fish sauce. Called garum, the ancient Romans put it on everything. And the ancient world often mixed honey and garum, so hey -- why not now?


This recipe was quite the hit, too. Sweet, savory and herbal from the addition of a little ouzo -- a Greek anise-flavored liqueur -- make more than you think you need: It will diasappear in minutes.


And fear not if you can't find white seabass. This recipe works with shrimp as well as any other steaky fish. Try it with albacore or halibut.


Photo copyright 2008 Hank Shaw


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