Greek White Seabass honey

I have a version of this bar recipe in one of my books on Greek cuisine, with shrimp instead of bass. I have tried using white bars of California and was spectacular! The glaze is sweet, salty and slightly herbal ouzo. Let yourself be by the use of Asian fish sauce fear - it's a bit like the ancient Roman fish sauce, which was the precursor to the Worcestershire sauce. If you have not, white sea bass, shrimp or other fish such as halibut company, sturgeon, shark, swordfish, tilefish, or - if you find - Bar New Zealand or Chilean swordfish.

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Ingredients:

• Lb fillets 1-2
• The kosher salt
• 1 cup flour for dusting
• 1 T. garlic powder
• 1/4 cup olive oil
• Asian fish sauce and Worcestershire sauce 4 T. 2 T.
• 2 T. olive oil
• 2 T. honey
• 2 T. ouzo or other anise-flavored liqueur
• 1 T. chopped fresh oregano
• Freshly ground black pepper

Preparation:

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

Mix 2 tablespoons of olive oil, honey and fish sauce together Beat 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 - 1/4 cup 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 shake and fry in oil. Leave at least 2 of the 4 sides of the fish cubes, fry until golden brown. You can also just "kiss" the other edges of the heat partisanship with the golden scissors and presses the sides thought the hot oil for a few seconds.

You have to get the fish to cook in batches, if your base is too small. Set aside the fish finish that you do the rest. Add more olive oil if booked you need.

Remove all fish on a paper towel and let drain.

Pour the ouzo and scrape juices with a wooden spoon. Add honey and mix well the oil mixture of fish sauce olive oil. Whether cooking until the entire surface of the pan is a mass of bubbles. Turn off the heat.

Give fish to the pan and sauce.

Serve over rice, garnished with oregano and 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 a Chenin Blanc Sauvignon Blanc.