Bass Tartare with Granny Smith Apples

Bass Tartare with Granny Smith Apples
Staff Writer
Bass Tartare with Granny Smith Apples
Bordeaux
Bass Tartare with Granny Smith Apples

This dish has the perfect balance of savory and tart. And best of all, it’s ready in just minutes. Be sure to use only the freshest fish for this recipe! Pair with a crisp, fruity white Bordeaux wine from Entre-Deux-Mers or Bordeaux appellations for a perfect evening.

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4
Servings
129
Calories Per Serving
Deliver Ingredients

Notes

Wine Pairing:

Traditional pairing: Select a crisp and fruity, dry Bordeaux white from Entre-deux-Mers or Bordeaux appellations.

Non-traditional paring: Select a fruity and mellow, sweet Bordeaux white from Bordeaux Supérieur appellation.

Ingredients

  • 1  Pound  bass fillets
  • Cider vinegar
  • Lemon juice
  • Olive oil
  • Salt and pepper
  • Granny Smith apples
  • Chives, for garnish

Directions

Cut the fillets of bass into pieces (not too small).

In a bowl, dress the fish with the vinegar, lemon juice, oil, and some salt and pepper. Refrigerate for 30 minutes.

Thinly slice both apples, then add them to the mixture.

Serve cool with a few sprigs of chives

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
1g
4%
Cholesterol
77mg
26%
Protein
21g
46%
Vitamin A, RAE
34µg
5%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
91mg
9%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
227mg
32%
Selenium, Se
14µg
25%
Sodium, Na
79mg
5%
Water
86g
3%
Zinc, Zn
1mg
13%

Tartare Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Tartare Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.