Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 2 tablespoons olive oil
  • 28 ounces Chilean sea bass cut into 7-ounce portions
  • 1 poblano pepper, julienned
  • 1 red bell pepper, julienned
  • 8 ounces leeks, diced
  • 3 ounces white wine
  • 2 1/2 cups fish stock
  • Salt and pepper, to taste
  • 16 ears baby corn, grilled
Directions
  • Preheat oven to 400 degrees F.

  • In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.

  • In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.

  • In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.


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