Note: This recipe originally appeared in the July 31, 2016, issue of Wine Spectator, "The Legacy of Robert Mondavi."
To make the coconut broth:
- 1 cup plus 2 tablespoons coconut juice
- 3 tablespoons coconut milk
- 3 teaspoons lime juice
- 1 small jalapeño, destemmed
- 1 lemongrass stalk, smashed and chopped
- One 5-inch piece cassia, in small pieces
- One 2-inch piece fresh, young ginger, peeled and thinly sliced
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 12 makrut lime leaves, finely chopped
Combine all ingredients but the lime leaves in a medium saucepan and bring to a simmer over medium-high heat. Remove from heat and stir in the leaves. Cool to room temperature, then strain.
To char the poblanos:
- 2 fresh poblano peppers
- 1 tablespoon olive oil
Start a charcoal grill, gas grill or broiler. The fire should be hot, and the grill rack should be about 4 inches from the heat source. Coat the poblano peppers with the olive oil. Grill, turning occasionally, until well-charred but not black. Remove from the heat, cool and peel. Remove the stems and seeds. Dice and set aside.
To make the parsnip puree:
- 1 small parsnip, peeled and cut into 1/4-inch slices
- 1/4 teaspoon sugar
- 1/8 teaspoon salt, plus more to taste
Combine all ingredients with 1/2 cup water in a small saucepan and bring to a simmer over medium-high heat. Turn heat to medium-low, cover and cook for about 15 minutes, until a knife pierces the parsnip easily. Drain well and transfer to a blender. Puree until smooth.
To cook the black sea bass:
- 2 tablespoons unsalted butter
- Four 6-ounce black sea bass fillets
- Salt, to taste
- Freshly ground white pepper, to taste
- 1 cup fresh basil leaves
Preheat the oven to 225° F while the parsnip is cooking. Generously grease a baking sheet with the butter. Season the fish with salt and white pepper and place skin-side down on the baking sheet. Scatter the basil leaves around the fish and transfer to the oven. Cook for about 20 minutes, until a thin knife pierces the flesh easily.
To serve:
- 1/2 cup diced young coconut meat
- 1 lime, peeled and cut into segments between the membranes
- 2 teaspoons lime zest
Toss the poblanos gently with the coconut and lime segments. Spoon the parsnip puree onto each of 4 shallow serving dishes. Place the fish on top of the puree, and top with the poblano mixture. Just before serving, pour 1/4 of the coconut broth over each dish. (Vongerichten serves this with a mint emulsion as well.) Garnish with a sprinkle of lime zest. Serves 4.
