Recipe courtesy of Doris and Ed's
Episode: Jersey Shore
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Black Sea Bass with Corn and Jumbo Lump Crab Saute
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
1 serving
Level:
Intermediate
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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