Bay Winds® Pan Seared Chilean Sea Bass
Directions
- In a sauté pan over medium heat melt butter. Add garlic, onions, quarter of a teaspoon of salt and pepper, and mushrooms. Cook for 3-4 minutes.
- Add apples to pan and cook for 1-2 minutes. Pour in white wine and rice wine vinegar and reduce by half.
- Add cabbage to pan and sweat down to collapse cabbage. Reserve warm for service.
- In a sauté pan over medium high heat add butter flavored oil. Season sea bass with eighth of a teaspoon of salt and pepper on both sides.
- Cook sea bass allowing the surface to brown for a perfect caramelization. About 1-2 minutes per side.
- Place warm cabbage mixture in center of the plate or service bowl and top with caramelized sea bass.
- In the same pan you cooked the fish over medium heat pour in lemon juice and two tablespoons of white wine. Reduce by half.
- Add capers to the pan then whisk in butter and ladle over the top of the sea bass garnish with fresh thyme sprigs and serve a memory.
Ingredients
- 1 8 oz. portion Bay Winds® Chilean Sea Bass
- 1 tbsp Brilliance Butter Flavored Oil
- 1/8 tsp West Creek® sea salt kosher
- 1/8 tsp Magellan® Black Pepper, ground
- 1/4 ea. Peak Fresh Produce® cabbage, napa, shredded
- 1/4 ea. Peak Fresh Produce® Onion(s), Yellow, julienne
- 1/2 ea. Peak Fresh Produce® Apple(s), Granny Smith, peeled and cored, small dice
- 1 tsp. Peak Fresh Produce® Garlic, minced
- 1/4 cup Peak Fresh Produce® Mushroom(s), Shiitake, stems removed, julienne
- 1/4 cup Peak Fresh Produce® cremini mushrooms, stems removed, julienne
- 1 1/2 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 1/2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1 1/2 tbsp Asian Pride® Rice Wine Vinegar
- 2 tbsp Piancone® white cooking wine
- 1/4 tsp West Creek® sea salt kosher
- 1/4 tsp Magellan® Black Pepper, ground
- 3 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 tsp Roma® Capers , drained
- 2 tbsp Piancone® white cooking wine
- 1 ea. Peak Fresh Produce® Lemon(s), juice only
- 1/8 tsp West Creek® sea salt kosher
- 1/8 tsp Magellan® Black Pepper, ground
- 2 sprigs ea. Peak Fresh Produce® Thyme, Fresh, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
