Pan-Roasted Chilean Sea Bass
Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth
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)
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.
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.