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Bass Tartare with Granny Smith Apples

Staff Writer
Bass Tartare with Granny Smith Apples

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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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.


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


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

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.