Pan Roasted Sea Bass, Olive Vignette and Micro Greens | 1 Comment
From BBQ Shrimp with French Bread, Aired on Wed 4/27
Chef Jeff Henderson, Seafood, Audi, Bass

WHAT TO DO | Sea Bass

1.     Drizzle fish with lemon juice and season thoroughly with salt and pepper, set aside.

2.      Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add chicken stock and garlic.

3.     Reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.

4.     Remove fish from skillet; set aside. Pour olive vinaigrette on base of plate and place fish atop. Garnish with micro greens.

WHAT TO DO | Vinaigrette

1. In a small bowl, combine olives, red onion, mustard, red wine vinegar, honey, garlic, parsley, kosher salt and pepper and lemon juice. Whisk to combine.

2. Stream in extra virgin olive oil. Continue whisking until thoroughly combined. 

  • Juice from ½ Mayer lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 6oz. filets of Chilean sea bass or stripe bass
  • ½ cup low sodium chicken stock
  • 1 tablespoon fresh garlic, minced
  • 1 cup chicken stock
  • ¼ cup select micro greens
  • ¼ cup pitted Spanish or Greek olives, sliced
  • 2 tablespoons red onions, finely chopped
  • 1 ½ tablespoons honey mustard
  • 3 ½ tablespoons red wine vinegar
  • 2 teaspoons raw honey
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Kosher salt and fresh cracked pepper to taste
  • Juice from 1 Mayer lemon
  • 8 tablespoons fine extra virgin olive oil
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