Greek Style with honey white seabass

I have a version of this bar recipe in one of my books on Greek cuisine, with shrimp instead of bass. I tried it with white bass California and was spectacular! The glaze is sweet, salty and slightly herbal ouzo. Not through the use of Asian fish sauce afraid - it's a little fish sauce like the ancient Romans, which was the precursor of Worcestershire sauce. If you do not have the white fish, use large shrimp or other fish with firm flesh, such as halibut, sturgeon, shark, swordfish, tilefish, or - if you find - Chilean sea bass from New Zealand or swordfish.

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Ingredients:

• Lb fillets 1-2
• Kosher salt
• 1 cup flour for dusting
• 1 T. garlic powder
• A quarter cup of olive oil
• Asian fish sauce 4 T. Worcestershire sauce 2 to T.
• 2 T. olive oil
• 2 T. honey
• 2T ouzo or other anise liqueur
• 1 tablespoon chopped fresh oregano
• Freshly ground black pepper

Preparation:

Cut the fish fillet into cubes about 1 1/2 inches in diameter. Sprinkle with kosher salt on them.

Mix 2 tablespoons of olive oil, honey and fish sauce together, stirring vigorously for a minute or two.

Mix the flour with garlic powder.

Heat a large skillet over high heat for a minute or two. Add more - but not all - a quarter cup of oil. Start with a little more than half. Reduce the heat to medium-high and let it heat for 2 minutes.

Sprinkle the fish with seasoned flour, shaking off and fry in oil. Allow at least 2 of the 4 sides of the cube of fish to a golden brown. You can also just "kiss" the other edges of the heat keep the golden parts with tweezers, and press the sides of the baking hot oil for a few seconds.

You have to cook the fish in batches, if your base is too small. Apart from the surface set like the other fish. Even olive oil, if the book you need.

Remove all fish in a paper towel and let drain.

Pour in the ouzo and scrape browned bits with a wooden spoon. Add the honey mixture of olive oil, fish sauce and mix well. Boil until the entire surface of the mold, a mass of bubbles. Turn off the heat.

Give fish to the pan and sauce.

Serve over rice, garnished with oregano and black pepper. To drink, choose a stark white blank, cut through the sweetness of the glaze. A good choice would be a Greek Assyrtiko, a Pinot Grigio or Chenin Blanc to be a Sauvignon Blanc.