Pan Roasted Sea Bass with Heirloom Cherry Tomatoes, Tomatillo, Cilantro Melange and Sweet Corn Soufflé with Sofrito Sauce
Course:
Main Dish, Seafood
Cuisine:
American
Yield:
10 Servings
INGREDIENTS:
Sea Bass
- 10 6 oz sea bass
- 10 oz. heirloom cherry tomato tomatillo cilantro melange
- 20 oz of sofrito
- 10 sweet corn soufflé
- Salt and white pepper for sea bass
Heirloom Tomaotes, Tomatillo, Cilantro Melange
- 1 pint of heirloom cherry tomatoes
- 1 basket of fresh tomatillo
- 2 tablespoons of fine chopped cilantro
- 1 tablespoon of fine chopped Italian parsley
- 2 tablespoon of lime juice
- 1 tablespoon of olive oil
- Salt to taste
Sofrito Sauce (Makes 24 oz.)
- 6 Roma tomatoes medium small chopped
- 2 red bell pepper medium small chopped
- 2 yellow bell pepper medium small chopped
- 2 shallots peeled and fine chopped
- 1 tablespoon of fresh garlic
- 1 teaspoon of saffron
- 1/2 cup of olive oil
- 2 Tbsp butter
- 1/4 cup white wine
- Salt and pepper to taste
Sweet Corn Souffle (Makes 8)
- 8 fresh corn peeled and cleaned
- 1/2 cup of corn starch
- 1/2 cup of melted butter
- 1/2 cup of milk
- 1 tsp cornmeal
- 2 eggs
- 1/4 cup of sugar
- Pinch of salt
DIRECTIONS:
Sea Bass:
- Preheat the oven to 400°F.
- 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
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
- Bake at 300 in a 200 pan with one inch of water
- Cover with foil and bake for 35 minutes