Using vanilla in savory dishes has become more popular, but don’t discount it as just a fad. The vanilla adds a depth and a fragrance that your guests probably won’t be able to peg right off the bat, but I guarantee they’ll love the combination. Sea bass has a clean, slightly buttery flavor that really works with the vanilla oil, while the peas add sweetness and texture and the mint brightens the whole thing up. The extra vanilla oil will last up to 2 weeks in the fridge, and makes a fabulous addition to vinaigrettes. Save the vanilla pod and bury it in sugar, or cover it in vodka to make your own extract.

　　

Ingredients

serves 4

　　1/2 vanilla bean

　　1/2 cup best-quality extra-virgin olive oil

　　3/4-pound piece sea bass

　　Kosher salt

　　1/4 pound English peas, blanched

　　3 fresh mint leaves

　　1/2 lemon

　　

Step 1

To make the vanilla oil, split the bean lengthwise and, using the flat edge of a knife, scrape the seeds from the inside. Combine the seeds with the olive oil in a small squeeze bottle and shake vigorously.

　　

Step 2

Slice the sea bass into 1/4-inch slices; each person should have about 3 ounces of fish.

　　

Step 3

Rub the bottoms of 4 shallow bowls with a bit of the vanilla oil. Arrange the fish on top in a single layer. Sprinkle with salt. Scatter the peas evenly over the fish.

　　

Step 4

Roll the mint leaves into a tight cigar shape and cut into a chiffonade. Sprinkle the mint over the peas and fish. Drizzle each with vanilla oil and squeeze about 1 teaspoon lemon juice over each. Serve immediately.

　　Ethan Stowell's New Italian Kitchen