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Turkish Sauteed Sea Bass with Almond Tarator

4 Servings

Tarator, a creamy nut and garlic blend, is one of Turkey's
finest sauces. It traditionally enhances cooked vegetables,
fish or shellfish, and it is also a lovely dip for pita bread.
Although the true tarator uses hazelnuts, local cooks
often make it with whatever nut grows in their area.

1/2 cup all purpose flour
1/2 teaspoon paprika
1/4 teaspoon dried crushed red pepper
4 6-ounce sea bass fillets
1/4 cup vegetable oil

Stir flour, paprika and red pepper in shallow dish. Season fish with
salt. Coat with flour mixture, shaking off excess. Heat oil in heavy
large skillet over medium-high heat. Add fish and cook until golden
brown and cooked through, about 4 minutes per side.
Transfer fish to plates. Serve with Almond Tarator.

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