MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Chilean Sea Bass w/Spicy Corn Porridge
Categories: Seafood, Vegetables, Fruits, Chilies, Herbs
Yield: 1 Serving

MMMMM------------------------BUTTERSCOTCH-----------------------------
2 tb Butter
1/2 c Dark brown sugar
1/3 c Heavy cream
1/2 ts Vanilla extract
Salt

MMMMM-----------------------PICKLED APPLES----------------------------
1/2 c Sugar
1 c White vinegar
1 1/2 c Water
3 Granny Smith apples; peeled,
- in small dice
1/4 c Cilantro; chopped

MMMMM----------------------------CORN---------------------------------
4 Ears corn; niblets only
1 ts Red chile flakes
3 tb Creme friache
2 tb Olive oil
1 tb Butter
3 Sprigs thyme

MMMMM----------------------------BASS---------------------------------
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Allspice
Salt & pepper
6 oz Chilean sea bass; skinned
3 tb Olive oil
1 tb Feta; crumbled, garnish

FOR BUTTERSCOTCH: In a heavy bottomed sauce pan, melt
butter over low heat, add sugar and stir with a wooden
spoon until the sugar dissolves. Keep stiring until the
mixture thickens and begins to resemble molten lava,
about 3-5 min. when mixture begins to take on a nice
caramel color and smells of caramel add the heavy cream.
Lower heat and whisk. Bring to a boil and cook about 10
min at a mild simmer. Remove from heat and transfer to a
eat proof bowl. Once the sauce cools a bit, add vanilla
and salt to taste. Cool to room temperature and reserve.

FOR PICKLED APPLES: In a sauce pan, bring the sugar,
vinegar, and water to a boil. Remove from heat and cool
slightly. Pour over apples and allow to pickle for a
minimum of 25 minutes or up to 1 hour. Drain apples,
toss with cilantro, black pepper to taste, and 2 TB of
olive oil. Reserve.

FOR CORN: In a medium sauce pan heat olive oil over
medium heat. Add thyme and stir for about 45 seconds to
release flavor, remove. Add chile flakes, then add corn,
let sit for the first 2 min then stir. Cook until corn
is tender, about 5 min. Remove from heat and add creme
fraiche, adjust seasoning with salt.

FOR BASS: Heat a non stick saute pan over medium heat,
add olive oil. Season fish on both sides with the spices
and season with salt and pepper. Sear fish on one side
for about 2 minutes or until golden. Flip over and sear
on the other side, add the butter and baste the fish
with the melted butter until cooked.

TO PLATE: Place a dollop of butterscotch on plate, add
corn in the center and lay fish next to it. Top fish
with pickled apples and sprinkle with feta. Serve.

By Gusto Bellmedia

RECIPE FROM: https://www.gustotv.com

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