RETURNING SOON

Ninamarie's Seared Chilean Sea Bass

NINAMARIEAud
Sweet Seafood
skill level
Easy
time
60-120min
servings
1
cost
$$
Contributed by :
A taste of Chilean Sea Bass, Spicy Corn Porridge, Butterscotch, Pickled Apples, and Feta.
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ingredients
  • For the Butterscotch:
  • 2 tablespoons Butter
  • 1/2 cup Dark Brown Sugar
  • 1/3 cup Heavy Cream
  • 1/2 teaspoon Vanilla Extract
  • Salt to taste
  • For the Pickled Apples:
  • 1/2 cup Sugar
  • 1 cup White Vinegar
  • 1 1/2 cups Water
  • 3 Granny Smith Apples (peeled and small diced)
  • 1/4 cup chopped Cilantro
  • Black Pepper to taste
  • 2 tablespoons Olive Oil
  • For the Spicy Corn Porridge: 
  • 2 tablespoons Olive Oil
  • 3 Thyme sprigs
  • 1 teaspoon Red Pepper Flakes
  • 4 ears Corn (corn cut off the cob)
  • 3 tablespoons Crème Fraiche
  • For the Sea Bass:
  • 3 tablespoons Olive Oil
  • 6 ounces Chilean Sea Bass (skin removed)
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon Allspice
  • Salt and Pepper to taste
  • 1 tablespoon Butter
  • 1 tablespoon crumbled Feta
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Butter
    1/2 cup Dark Brown Sugar
    1/3 cup Heavy Cream
    1/2 teaspoon Vanilla Extract
    Salt to taste
    For the Butterscotch: In a heavy bottomed sauce pan, melt butter over low heat. Add the sugar and stir with a wooden spoon until the sugar dissolves. Keep stiring until the mixture thickens and begins to resemble molten lava, about 3 to 5 minutes. When the mixture begins to take on a nice caramel color and smells of caramel, add the heavy cream. Lower the heat and whisk. Then, bring to a boil and cook about 10 minutes at a mild simmer. Remove from heat and transfer to a heat proof bowl. Once the sauce cools a bit, add vanilla and salt to taste. Cool to room temperature and reserve.
  • 2
    1/2 cup Sugar
    1 cup White Vinegar
    1 1/2 cups Water
    3 Granny Smith Apples (peeled and small diced)
    1/4 cup chopped Cilantro
    Black Pepper to taste
    2 tablespoons Olive Oil 
    For the Pickled Apples: In a sauce pan, bring the sugar, vinegar, and water to a boil. Remove from heat and cool slightly. Pour over apples and allow to pickle for a minimum of 25 minutes or up to 1 hour. Drain apples, toss with cilantro, black pepper to taste, and 2 tablespoons of olive oil. Reserve.
  • 3
    2 tablespoons Olive Oil
    3 Thyme sprigs 
    1 teaspoon Red Pepper Flakes 
    4 ears Corn (corn cut off the cob) 
    3 tablespoons Crème Fraiche 
    For the Spicy Corn Porridge: In a medium-sized sauce pan, heat olive oil over medium heat. Add thyme and stir for about 45 seconds to release flavor, and then remove from the pan. Add chili flakes, then corn, and let sit for 2 minutes before stirring. Cook until corn is tender, about 5 minutes. Remove from heat and add crème fraiche. Adjust seasoning with salt.
  • 4
    3 tablespoons Olive Oil
    6 ounces Chilean Sea Bass (skin removed) 
    1/2 teaspoon Cumin
    1/2 teaspoon Coriander
    1/2 teaspoon Allspice
    Salt and Pepper to taste 
    1 tablespoon Butter 
    For the Sea Bass: Heat a non stick sauté pan over medium heat and add olive oil. Season fish on both sides with the spices and season with salt and pepper. Sear fish on one side for about 2 minutes or until golden. Flip over and sear on the other side. Add the butter and baste the fish with the melted butter until cooked.
  • 5
    1 tablespoon crumbled Feta
    Place a dollop of butterscotch on plate, add corn in the center, and lay fish next to it. Top fish with pickled apples and sprinkle with Feta.