Recipe courtesy of High Stakes Restaurant
Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth
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- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 46 g
- Cholesterol
- 83 mg
- Sodium
- 1413 mg
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 46 g
- Cholesterol
- 83 mg
- Sodium
- 1413 mg
Ingredients
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.
