SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée. Put the onion, garlic, paprika and some salt and pepper in a small blender and blitz into a paste, then transfer the contents to a bowl. Add the lemon and lime zest, parsley and olive oil and stir to combine. See recipes for SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée too.

SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée Last week I tried using smoked paprika and fresh garlic with awesome results. Batons of rutabaga become irresistibly nutty-sweet when roasted. A touch of smoked paprika adds depth and richness.

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée is one of the most favored of current trending foods on earth. It's enjoyed by millions daily. It's simple, it's quick, it tastes delicious. They're fine and they look fantastic. SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée is something that I have loved my entire life.

Put the onion, garlic, paprika and some salt and pepper in a small blender and blitz into a paste, then transfer the contents to a bowl. Add the lemon and lime zest, parsley and olive oil and stir to combine. See recipes for SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée too.

To get started with this particular recipe, we must first prepare a few ingredients. You can have seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée:

{Make ready 2 of SeaBass Fillets.
{Take 1 Tbsp of Garlic Granules.
{Get 2 of Medium Sized Potatoes (Cubed).
{Prepare 2 of Medium Sized Sweet Potatoes (Cubed).
{Make ready of 1 Tsp Smoked Paprika.
{Take 1 Tsp of Dried Chives.
{Get of Purée Ingredients.
{Get 2 Cups of Garden Peas.
{Take Handful of Fresh Thyme.
{Make ready 1 Tbsp of Malt Vinegar.
{Get 1 Tsp of Light Soy Saice.
{Prepare of Garnish ingredients.
{Make ready 2 of Yellow Scotch Bonnets.
{Take Handful of Fresh Parsley.
{Prepare 1 of Large Red Onion.
{Take 1 Cup of Cherry Tomatoes.
{Prepare 1 Tsp of Garlic Butter(Garlic Granules+Butter).
{Get 1 Cup of White Wine.

Batons of rutabaga become irresistibly nutty-sweet when roasted. A touch of smoked paprika adds depth and richness.. Explore the best in fall perennials and start planning your autumn garden's layout. Every time I stumble on a recipe that called for smoked paprika , I simply shrugged and used regular paprika from a grocery store instead.

Steps to make SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée:

Parboil the prepped mixed potatoes until softened (8-10 Minutes). Drain and set aside to chill for a bit. Heat up a Tbsp of oil on a medium high heat. Add smoked paprika and chives; add the mixed potatoes and combine thoroughly. Fry for about 10-12 mins or until crispy. Keep warm..
Heat up a Tsp of oil and garlic granules until it is medium high temperature. Add the SeaBass (skin side down); season and cook for 3-5 minutes or till golden crispy. Flip and cook for 2 minutes..
Garnish Prep: finely chop the red onions, scotch bonnets, Cherry tomatoes and fresh parsley. Melt the garlic butter for 2 minutes. Add the prepped ingredients and fry for 3 minutes. Pour in the white wine and reduce for further 5 minutes on medium heat..
Serving Suggestions.

I didn't know that the varieties and the "smoked paprika vs paprika" made a lot of difference, so I never bothered to store some smoked paprika on hand. I've been doing this for years, unmindful of the huge difference that I would've noticed immediately if. I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor.

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