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black sea bass fillet salt olive oil sweet corn onion red bell pepper poblano pepper jumbo lump crab chives thyme chicken stock sweet butter potatoes
Viewed: 11 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
