House of Knives: Ghalieh Sea Bass

Cooking at home with Chef Shaggy Hernandez

AN ORIGINAL SERIES BY THE HUNGRY POST

PRESENTED BY WILD FORK FOODS
HOW TO COOK LIKE A LOCAL MIAMI CHEF AT HOME
Sometimes you just want to stay home and partake in a cooking project. This might be your hobby, your calling but for us its therapy. We have enlisted the help of some of Miami’s most talented chefs to bring you House of Knives, an original series that lives on The Hungry Post IG TV channel and offers you all the steps to re-creating restaurant-quality recipes in your personal kitchen.

 

In this episode, Executive Chef Victoriano Hernandez (but you can call him Shaggy) of Fooq’s, a cozy Mediterranean restaurant, located in Downtown Miami is cooking up some Ghalieh Sea Bass. For those unfamiliar with Persian flavors, but ready to entertain and WOW guests with a herb-centric dish, this one’s for you. Chef Shaggy has hand-picked the Wild Caught Chilean Sea Bass to prepare his special dish. The Chilean Sea Bass has a meaty, flaky texture, with a buttery taste. It’s great for both steaming and roasting. Get ready for an aroma infused comfort dish!

Here’s the recipe:

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.

THIS EPISODE OF HOUSE OF KNIVES IS PRESENTED BY WILD FOOD FORKS. CLICK HERE TO LEARN MORE ABOUT WILD FOOD FORKS’ AFFORDABLE, HIGH-QUALITY MEATS. WILD FORK FOODS IS CHANGING THE WAY CONSUMERS SHOP AND EAT MEAT AND SEAFOOD. WILD FORK FOODS’ CARRY A SELECTION OF MORE THAN 500 MOUTHWATERING PRODUCTS, SNAP FROZEN, ALL AT A GREAT VALUE. THE PRODUCT OFFERING IS AS DIVERSE AS ANY CONSUMERS PALATE, BEEF, PORK, POULTRY, SEAFOOD, LAMB, FRUITS, VEGETABLES, BREADS, SIDES, DESSERTS AND MORE. WITH A BREADTH OF PROGRAMS, FROM ANTIBIOTIC-FREE, GRASS-FED TO ORGANIC AND EVERYTHING IN-BETWEEN, CONSUMERS WILL FIND WHAT THEY ARE LOOKING FOR EITHER ONLINE OR IN ONE OF THE THREE SOUTH FLORIDA WILD FORK FOODS STORES.