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Black Sea Bass with Corn and Jumbo Crab




Source of Recipe


Recipe courtesy Doris and Ed's Restaurant


List of Ingredients




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

Recipe



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.
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.

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.

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.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.