Photo: Black Sea Bass with Corn and Jumbo Lump Crab Saute Recipe
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
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.
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By mbloor_7732355
New York, NY
on August 02, 2007
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Probably the best fish dish I have made from any cookbook, magazine or website. The crab in the corn mixture isn't a necessity but it gives it a nice flavor. I will make this dish again and again.
By tjintown_6035348
Boston, MA
on July 15, 2007
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I just made this and it was fabulous! The vegetable melody was so tasty. I made two changes. I used Chilean Sea Bass. I could not find the Poblano chilies so I used smoked chipotle chilies and it added a bit of smokiness with a little heat. I roasted the potatoes with some garlic, thyme and salt and pepper. It was a BIG hit with my friends. I will definitely making this dish again!!
By swb215_4805427
Brightwaters, NY
on September 13, 2006
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The fish itself gets a pretty typical preparation, but combined with the veggies and sauce created by the stock and butter, it is fantastic. Add the nice presentation and I would gladly pay $25 for this dish at a nice restaurant - even without the expensive crabmeat.
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