Recipe courtesy of Doris and Ed's

Black Sea Bass with Corn and Jumbo Lump Crab Saute

  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 1 serving
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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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
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