MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wayne Elias' Pan Roasted Sea Bass w/Heirloom Cherry Tomato
Categories: Seafood, Vegetables, Herbs, Dairy
Yield: 10 servings
MMMMM--------------------------SEA BASS-------------------------------
10 (6 oz ea) sea bass fillets
10 oz Heirloom cherry tomato
Tomatillo cilantro melange
- (below)
20 oz Sofrito (below)
10 Sweet corn soufflés (below)
Salt & white pepper for sea
- bass
MMMMM----------------TOMATO-TOMATILLO-CILANTRO -----------------------
1 pt Heirloom cherry tomatoes
1 Basket fresh tomatillos
2 tb Fine chopped cilantro
1 tb Fine chopped Italian
- parsley
2 tb Lime juice
1 tb Olive oil
Salt
MMMMM-----------------SOFRITO SAUCE (MAKES 24 OZ)---------------------
6 md Roma tomatoes; small dice
2 md Red bell peppers; small
- dice
2 md Yellow bell pepper; small
- dice
2 Shallots; peeled, fine
- chopped
1 tb Fresh garlic
1 ts Saffron
1/2 c Olive oil
2 tb Butter
1/4 c White wine
Salt & pepper
MMMMM----------------------SWEET CORN SOUFFLE ------------------------
8 Ears fresh corn; shucked,
- cleaned
1/2 c Corn starch
1/2 c Melted butter
1/2 c Milk
1 ts Cornmeal
2 lg Eggs
1/4 c Sugar
pn Salt
SEA BASS: Set the oven @ 400┬░F/205┬░C.
Season each piece of sea bass with salt and white
pepper.
Add 2 tablespoons of grapeseed oil to an ovenproof
skillet.
Sear the sea bass over medium-high heat, on one side for
2-3 minutes until nicely browned.
Flip the fish to the opposite side and roast in the oven
for 5-6 minutes or until the fish is just cooked
through.
Set aside
MELANGE: Chopped heirloom cherry tomatoes and tomatillos
medium fine.
Add the lime juice and the olive oil.
Salt and white pepper to taste.
SOFRITO: Sauté garlic for 3 minutes. Add shallots and
cook for another 3 minutes then add the bell peppers and
cook for about 5 minutes.
Add the tomatoes and wine and cook for 10 minutes at low
heat.
Stir in butter and season with salt and pepper to taste
Makes 24 oz.
SOUFFLE: Shaved 4 ears of corn and put in a mixing bowl
the other 4 shaved them and strain them and save the
milk.
In a mixing bowl add the rest of the ingredients
finishing with the butter, salt and sugar
Mix them well and in a well spray 4 oz foil cups, filled
up to 3/4 full with corn mixture.
Bake @ 300┬░F/150┬░C in a 200 pan with 1" of water.
Cover with foil and bake for 35 minutes.
RECIPE FROM: https://www.hallmarkchannel.com
Uncle Dirty Dave's Archives
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