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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