Black Sea Bass with Corn and Jumbo Lump Crab Saute |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Ingredients:
8 ounces black sea bass fillet, cleaned and scaled, skin on |
salt and freshly ground black pepper |
2 ounces blended olive oil, plus 2 ounces |
2 ears fresh sweet corn, cut off the cob |
1/4 cup diced onion |
1/2 red bell pepper, diced |
1 teaspoon diced poblano pepper |
2 ounces jumbo lump crab, picked over and cartilage removed |
1 tablespoon minced chives |
1 teaspoon chopped fresh thyme leaves, plus 1 sprig for garnish |
1/2 cup chicken stock |
2 tablespoons sweet butter, cold |
2 to 4 roasted fingerling potatoes |
Directions:
1. Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
2. Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
3. Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
4. Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|