Black Sea Bass with Corn and Jumbo Lump Crab Saute

Name: Black Sea Bass with Corn and Jumbo Lump Crab Saute
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters chicken stock; 1 Tbsp minced chives; 2 ears fresh sweet corn, cut off the cob; 2 to 4 roasted fingerling potatoes; 1 teaspoon chopped fresh thyme leaves, plus 1 sprig for garnish; 57 grams lump crab, picked over and cartilage removed; 57 grams blended olive oil, plus 2 ounces; 59 milliliters diced onion; 1 teaspoon diced poblano pepper; 1 red bell pepper, diced; 1 serving Salt and freshly ground black pepper; 227 grams black sea bass fillet, cleaned and scaled, skin on; 2 Tbsps sweet butter, cold

Black Sea Bass with Corn and Jumbo Lump Crab Saute is a gluten free and pescatarian main course. This recipe makes 1 servings with 1534 calories, 70g of protein, and 90g of fat each. This recipe covers 61% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, to 4 roasted fingerling potatoes, sea bass fillet, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Seabass

Fish

Equipment you will use

Knife

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).

Ingredients you will need

Olive Oil

Fish

Cooking Oil

Equipment you will use

Spatula

Frying Pan

Remove from pan and keep warm.

Equipment you will use

Frying Pan

Add the remaining 2 ounces olive oil to the saute pan.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute.

Ingredients you will need

Poblano Pepper

Red Pepper

Onion

Corn

Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste.

Ingredients you will need

Seasoning

Crabmeat

Chives

Thyme

Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.

Ingredients you will need

Chicken Stock

Butter

Sauce

Equipment you will use

Whisk

Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes.

Ingredients you will need

Fingerling Potato

Vegetable

Bass

Equipment you will use

Bowl

Garnish with a sprig of thyme.

Ingredients you will need

Thyme

Equipment

Ingredients

Servings:

118milliliters

chicken stock 1Tbsp

minced chives 2

ears fresh sweet corn, cut off the cob 2

to 4 roasted fingerling potatoes 1teaspoon

chopped fresh thyme leaves, plus 1 sprig for garnish 57grams

lump crab, picked over and cartilage removed 57grams

blended olive oil, plus 2 ounces 59milliliters

diced onion 1teaspoon

diced poblano pepper 1

red bell pepper, diced 1serving

Salt and freshly ground black pepper 227grams

black sea bass fillet, cleaned and scaled, skin on 2Tbsps

sweet butter, cold

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.