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