GHALIEH SEA BASS

INGREDIENTS

• 1 pack of Wild Caught Chilean Sea Bass
•  sea salt (penetrates the skin better than regular salt)
• 1 bunch of dill, basil, cilantro, and scallions
• 4 garlic cloves
• 1 stick of butter
• 1 tbsp of fenugreek seeds
• 1/3 tsp of red chili flakes
• 1/3 tbsp of pomegranate molasses
• 1 cup of rice
• lime

DIRECTIONS

Melt butter over medium heat. Add the shallots and let them sweat and release all their juices. Chef Shaggy says is okay if they get a little color so don’t worry about that. Once those bad boys are sweating nicely start adding the herbs in batches, avoid overcrowding (herbs need their space too). Let them cook in the pan until wilted and fragrant. After all the herbs are in the pan and being cooked, add the fenugreek (Chef Shaggy is a huge fan of these seeds) and chili flakes, cook for about one minute over a low simmer. Once that’s done, add the fish and then the water (just enough to barely cover half of the fish). Bring water to boil and then lower to a simmer, add on a lid and cook for 12 – 15 minutes.  Top off your dish with freshly squeezed lime and pomegranate molasses. Serve with a side of rice.

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