Pan-Seared Chilean Sea Bass

The Brushmark's Penny McCraw shares the art of preparing seafood.




Pan-seared Chilean sea bass with roasted tomato and fennel jus

4 portions of Chilean sea bass (6 oz. each, center cut)

1/2 fennel bulb, sliced

5 T unsalted butter

Canola oil

Salt & pepper

Chives

2 garlic cloves

12 Roma tomatoes

Olive oil

Roasted tomato sauce and fennel jus

Heat oven to 350 degrees. Cut tomatoes in half lengthwise and place on baking sheet, cut side up. Season with salt and pepper, drizzle with olive oil, and add both garlic cloves to pan. Roast for one hour and let cool. Take tomatoes, garlic, and pan juices and pass through food mill.

Sauté fennel in 1 tablespoon of butter until it starts to soften. Add tomato sauce. Slowly add 4 tablespoons of butter until it incorporates into sauce. Season with salt and pepper. Keep warm.

Chilean Sea Bass

Heat sauté pan over medium-high heat with 3 tablespoons of canola oil. Season each side of sea bass with salt and pepper. When pan starts to smoke, sear on each side till golden brown (approximately 5 minutes each side). If pan begins to dry out, add more oil.

Spoon some of the tomato-fennel sauce in center of plate, top with sea bass, and garnish with chives.

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