PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH

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Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
28 ounces Chilean sea bass cut into 7-ounce portions
1 poblano pepper, julienned
1 red bell pepper, julienned
8 ounces leeks, diced
3 ounces white wine
2 1/2 cups fish stock
Salt and pepper, to taste
16 ears baby corn, grilled

Steps:

  • Preheat oven to 400 degrees F.
  • In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
  • In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
  • In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.

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