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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Trumps Marina Hotel, High Stakes Restaurant
Your favorite shows, personalities, and exclusive originals. All in one place.