Previously, on tastingmenu.wordpress.com –
…you may be tempted to eat a lot of it. But I warn you: This is not a main course to fill you up. Scallops are rich food… -Nobu Matsuhisa (http://www.nytimes.com/2001/10/24/dining/the-chef-nobu-matsuhisa.html)
So as I was flipping through Nobu: The Cookbook, I came across the grilled scallop/tabbouleh salsa offering (p. 34 & 172). Since Matsuhisa-sama considers scallops a rich food, why not substitute something equally rich like black cod or chilean seabass? So I thought this would be a doable dish, simply baking black cod/chilean seabass and pairing it with the Tabbouleh salsa. The fish could be seasoned with a bit of salt/pepper and baked at 475 for about 10-12 minutes. Then it would be just a matter of making the salsa. The online version of the recipe can be found here: http://www.epicurious.com/recipes/food/views/Grilled-Scallops-with-Tabbouleh-Salsa-105870
The 1 cup of finely chopped parsley leaves came to about 4 tablespoons of finely chopped parsley.
At that point, it was now just a matter of combining the seasoning ingredients with the extra virgin olive
oil to add to the salsa.
Once the salsa was made, I seasoned the chilean seabass with 4:1 salt/pepper mix and got it into a 475 degree preheated countertop oven for about 10-12 minutes. Once the fish was ready, I spread the salsa across the bottom
of the plates for both my wife and myself and onto the plate the fish went!
As per Matsuhisa-sama’s admonition, I’m glad I made the salsa fresh. During the enjoyment of the meal, I did notice the liquid content of the salsa vegetables beginning to pool at the bottom of the dish. The salsa added a freshness and slightly spicy (no doubt from the aji panca) bite contrast to the richness of the fish. All and all, both my wife and I enjoyed the meal.