INGREDIENTS
12 oz. black sea bass fillets, skin on
Salt and pepper, to taste
1/4 cup olive oil
1 small bag frozen corn kernels
1/2 cup diced onion
1 red bell pepper, diced
2 tsp. diced poblano pepper
4 oz. lump crab meat
2 TBSP. minced chives
2 tsp. fresh thyme leaves, chopped
1 cup chicken stock
1 stick cold butter
4 to 6 roasted red potatoes
DIRECTIONS
Score the skin of the sea bass fillets.
Season with salt and pepper.
Preheat a saute pan over high heat and add 2 oz. of olive oil.
When the oil is smoking, add the fish, skin side down.
Reduce heat to medium and press fillets with a spatula to crisp skin.
When the skin is browned, flip fish. Do not overcook.
Remove from pan and keep warm.
Add the remaining oil to the saute pan.
Add corn, onion, red pepper and poblano pepper and saute for 1 minute.
Add crabmeat, chives and thyme, stirring to blend.
Adjust seasoning to taste.
Add chicken stock and whisk in the butter to form a sauce. Reduce slightly.
Arrange the sauteed vegetable mixture in a large serving dish.
Top with the warm bass fillets and roasted potatoes.
Serves 2.
