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Corley Family Napa Valley

Pacific Sea Bass Cakes with Tangerine Vinaigrette

Pacific Sea Bass Cakes with Tangerine Vinaigrette
Recipe Date:
Cook Time:
Imperial (US)
A big thanks to our supporters at Napa Valley Bistro for this special recipe to pair with our 2015 Estate Grown Chardonnay.
  • Local Sea Bass
  • 1 Red Bell Pepper (Diced)
  • 1 Green Bell Pepper (Diced)
  • 1 Medium Red Onion (Diced)
  • 1 Bunch Green Onions (Chopped)
  • 1 C Mayonnaise
  • ½ C Dijon Mustard
  • 2 Jalapeno Peppers (Blanched & Chopped)
  • 3 Limes (Zested & Juiced)
  • 1 Bunch Cilantro (Chopped)
  • 1 Egg Yolk
  • 4 Tangerines (Peeled & Sliced)
  • 1 Ounce Lime Juice
  • 3 C Olive Oil
  • 2 Leaves Tarragon
  • ½ Ounce White Wine
  • ½ tsp. Paprika
  • Salt & Pepper to taste


Pacific Sea Bass Cakes with Tangerine Vinaigrette

Recipe created by Bernardo Ayala of Napa Valley Bistro in Napa. 

Yield: 36 2 oz. Cakes


8# Local Sea Bass

1 Red Bell Pepper (Diced)                                                             ½ C Dijon Mustard

1 Green Bell Pepper (Diced)                                                        2 Jalapeno Peppers (Blanched & Chopped)

1 Medium Red Onion (Diced)                                                     3 Limes (Zested & Juiced)

1 Bunch Green Onions (Chopped)                                            1 Bunch Cilantro (Chopped)       

1 C Mayonnaise                                                                           Salt & Pepper to taste


Preheat oven to 400 Degrees
Season sea bass with salt & pepper
Pan sear sea bass and finish in oven for 5 minutes
Let cool
Break fish into small pieces and mix all ingredients
Portion into 2 ounce balls and form into cakes
Pan sear until lightly brown and serve with Tangerine Vinaigrette



4 Tangerines (Peeled & Sliced)                                                   2 Ounces Water

1 Ounce Lime Juice                                                                          ½ Ounce White Wine

3 C Olive Oil                                                                                        1 Egg Yolk

2 Leaves Tarragon                                                                            ½ tsp. Paprika

½ tsp. Paprika

In a food processor puree all ingredients except olive oil
Continue at high speed, slowly adding olive oil
When olive oil has been completely blended in, store in refrigerator until service

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