Pan-Roasted Chilean Sea Bass
Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth
Ingredients:
4- 7 oz Chilean Sea Bass
8 oz Fregola, cooked al dente (as for pasta)
1 Cup Chopped Kale (raw)
1 Tablespoon Chopped Green Onions
1 Tablespoon Fire-roasted Corn
1 Teaspoon Chopped Garlic and Leeks
½ Cup Oven-Roasted Grape Tomatoes
1 Tablespoon Chiffonade Basil
1 oz Micro Licorice
2 oz Blended Cooking Oil
12 oz Spiced Lobster Broth
2 Tablespoon Unsalted Butter
2 Tablespoon Scampi Butter
12 oz Lobster Meat (chopped into bite-size pieces)
Method:
Season sea bass with salt and pepper, sear and finish in the oven until it reaches a medium temperature (warm center).
Sauté garlic and leeks over medium heat until soft, about 1 minute, then add corn and grape tomatoes and cook until tomatoes start to soften about 2 minutes. Add basil, green onions and fregola, mix in your pot. Add spiced lobster broth and bring to a boil. Stir in kale and lobster. Remove from heat. Emulsify butter. Add salt and pepper to taste.
To Serve:
Place fregola mixture in the center of the bowl, pour broth around fregola mixture, place the sea bass on fregola and garnish with micro licorice.
