INGREDIENTS
8 oz. black sea bass fillet, cleaned and scaled, skin on
Salt and freshly ground black pepper
2 oz. blended olive oil, plus 2 oz.
2 ears fresh sweet corn, cut off the cob
1/4 cup diced onion
1/2 red bell pepper, diced
1 tsp. diced poblano pepper
4 oz. jumbo lump crab, cleaned
1 TBSP. minced chives
1 tsp. chopped fresh thyme leaves, plus 1 sprig for garnish
1/2 cup chicken stock
2 TBSP. sweet butter, cold
2 to 4 roasted fingerling potatoes
DIRECTIONS
Cut small slits in the skin side of the sea bass fillet.
Season the fish with salt and pepper.
Preheat a medium 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 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 oz. 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.
