Seared Chilean Sea Bass With Shallot Tomato Broccoli Risotto Recipes

Steps:

• In a small pan, melt butter over medium heat and sauté onion until tender.
• Add rice and stir.
• Add water, stir and bring to boil.
• Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
• Add cream and Parmesan.
• Season with salt and pepper to taste.
• Gently fold in shallots, tomatoes and broccoli.
• Set rice aside.
• Season both sides of sea bass with salt and pepper.
• Dredge lightly in flour.
• Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
• Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
• Place risotto on plate and top with sea bass.

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

Steps:

• Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.

Steps:

• Over medium heat cook the bacon until crisp and remove the bacon.
• In the bacon fat sweat the chopped onions, garlic and ginger until soft.
• Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
• Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
• Finish with one-ounce butter and adjust seasoning.
• Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
• Blanch asparagus and season.
• Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
• Cooking times will vary depending on thickness of fish. Fish should be just done in center.
• Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
• In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.