Black Sea Bass with Corn and Jumbo Lump Crab Saute

Total Time:
40 min
30 min
10 min

1 serving

  • 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

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.

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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish

    Recipe courtesy of Bobby Flay