Pan Seared Chilean Sea Bass with Shiitakes and Leeks




Ingredients

  • 7 tbsp Butter (you can use less and replace with extra virgin olive oil)
  • 1/2 Cup Leeks, rinsed and sliced to 1/8 inch
  • 1 Cup Shiitake Mushrooms, sliced
  • 1/4 Cup Tomato Concasse (please click link to learn this technique) I used my Heirloom Tomatoes
  • 2 tbsp Basil Chiffonade (please click link to learn this technique)
  • 1 Cup Dry White Wine (I used a Pinot Grigio but Chardonnay works too)
  • 1-2 tbsp Vegetable Oil
  • Salt & Pepper
  • 1 Cup Curry Flour (1 cup flour, 2 tbsp curry powder mixture)
  • 4 Cups Spinach loosely packed
  • Three 6 oz Portions of Sea Bass

Directions

  1. Preheat over to 500 degrees or close as possible. Melt 1 tbsp of butter in a medium saute pan and add the leeks, sauteing over medium-high heat until they begin to wilt. Add 1 tbsp butter and, when melted, add the shiitakes and let them begin to wilt also. Add tomato concasse and basil, tossing to mix well then pour in the white wine and let reduce by 1/4, keeping the pan over medium-high heat.
  2. While the sauce is reducing, heat a large saute pan over high heat until just short of smoking. Season fish with a little salt & pepper and dredge in curry flour, patting off any excess. Put oil in hot pan, swirling to cover the entire bottom, and place the fish fillets in the pan. Sear the fish for under 1 minute until it starts to color. Gently turn fish  over and place the pan in the over to finish cooking, 6-8 minutes.  The fish will begin to open and the flesh will be opaque. 
  3. While fish is cooking, enrich the sauce by adding 3-4 tbsp of butter, stirring and swirling the pan until the butter is incorporated into the sauce. Pull the sauce from the heat, holding it in a warm place until the fish is out of the oven. When the fish is finished cooking, remove from the oven and let rest for 2-3 minutes in the pan.
  4. When you are ready to serve, you will need a minute to finish the sauce. Bring the sauce to a low simmer over medium heat, add the spinach, and let the spinach wilt. Add 1 more tablespoon of butter, easily stirring into the sauce. Check for seasoning. Plate the fish, surrounding it with the spinach and shiitake sauce. Serve with mashed potatoes. We ate ours with brown rice.
  5. The Chilean Sea Bass was perfection. The delicate, buttery flavor of the fish was absolutely divine and the Shiitake sauce, was rich and flavorful.
  6. My love devoured his plate and asked for dessert. The hubs, he was quiet and within minutes (I'm exaggerating) there was not a single drop of food left on his plate. A successful dinner with some new techniques under my belt. I hope all of you are enjoying your dinner.

http://www.koreanamericanmommy.com/2010/08/pan-seared-chilean-sea-bass-with.html

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