Best Seared Chilean Sea Bass And Lobster With Thyme Scented Tomato Recipes

PAN SEARED CHILEAN SEA BASS

Steps:

• Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
• Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
• Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
• If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
• Transfer the filet to a plate and allow to rest a few minutes.
• Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

SEARED CHILEAN SEA BASS AND LOBSTER WITH THYME SCENTED TOMATO

Steps:

• Over medium heat cook the bacon until crisp and remove the bacon.
• In the bacon fat sweat the chopped onions, garlic and ginger until soft.
• Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
• Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
• Finish with one-ounce butter and adjust seasoning.
• Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
• Blanch asparagus and season.
• Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
• Cooking times will vary depending on thickness of fish. Fish should be just done in center.
• Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
• In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.

PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH

Steps:

• Season the sea bass with salt and pepper.
• In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
• While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
• Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
• In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
• For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

SEARED CHILEAN SEA BASS WITH SHALLOT-TOMATO-BROCCOLI RISOTTO

Steps:

• In a small pan, melt butter over medium heat and sauté onion until tender.
• Add rice and stir.
• Add water, stir and bring to boil.
• Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
• Add cream and Parmesan.
• Season with salt and pepper to taste.
• Gently fold in shallots, tomatoes and broccoli.
• Set rice aside.
• Season both sides of sea bass with salt and pepper.
• Dredge lightly in flour.
• Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
• Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
• Place risotto on plate and top with sea bass.