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Entreé

Pan Seared Sea Bass

with Fava Bean and Pea Risotto and Sweet Chili Glaze

Preheat oven to 425ºF
INGREDIENTS

FAVA BEAN AND PEA RISOTTO

  • 8 c Vegetable Stock (low Sodium)
  • 2 T Butter (Unsalted), divided
  • 2 Shallots, peeled and finely diced
  • 2 c Arborio Rice
  • ½ c Dry White Wine
  • ½ c Parmesan, grated
  • ½ c Heavy Cream
  • ½ c Mascarpone Cheese
  • ½ c Fava Beans
  • ½ c Green Beans
  • Kosher Salt
  • Ground Black Pepper

SWEET CHILI GLAZE

  • 1 c Rice Vinegar
  • ¾ c Sugar
  • ½ c Water
  • 1⁄3 c Fish Sauce
  • ¼ c Sherry
  • 5 clvs Garlic, minced
  • 1 t Red Pepper Flakes
  • 3 T Cornstarch
  • 1⁄3 c Water, cold

PAN SEARED SEA BASS

  • 4 Sea Bass Filets, ~6 oz filets
  • 1 Lemon, cut in half
  • Kosher Salt
  • Ground Black Pepper
  • 1 T Canola Oil
INSTRUCTIONS

FOR THE FAVA BEAN AND PEA RISOTTO

  1. Sauté the risotto in butter. Cook until rice turns milky white and opaque, and just begins to stick to bottom of pan, and add shallots.
  2. Bring the stock to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and keep hot on stove.
  3. Add wine to rice and stir about 2 minutes, until nearly absorbed.
  4. Ladle about 1 cup simmering stock into rice.
  5. Cook about 2 minutes, stirring often, until stock is almost completely absorbed.
  6. Continue adding stock, 1 cup at a time, stirring gently until almost all broth is absorbed before adding next cup.
  7. Add stock until rice is creamy and cooked through.
  8. Stir in grated Parmesan, cream, and mascarpone.
  9. Season to taste with salt and pepper.
  10. Stir in fava beans and peas and remaining 1 tablespoon butter.

FOR THE SWEET CHILI GLAZE

  1. Combine vinegar, sugar, water, fish sauce, sherry, garlic, and red chili flakes in a saucepan over high heat. Bring to a rolling boil.
  2. Reduce heat to medium-high and boil for 10 minutes, or until reduced by about half. Reduce heat to low.
  3. Stir cornstarch into water and add mixture to saucepan. Whisk to incorporate and continue whisking occasionally until sauce thickens, about 2 minutes.

FOR THE PAN SEARED SEA BASS

  1. Season sea bass with salt, pepper, and juice from one lemon.
  2. Heat canola or grape-seed oil in a nonstick, oven safe sauté pan over medium-high heat until it shimmers.
  3. Add sea bass to pan and sear on one side until golden brown.
  4. Flip fish and put in oven until just cooked through, about 6 to 8 minutes.

FOR THE SERVICE

  1. Spoon risotto onto a serving plate and place a piece of sea bass on top.
  2. Drizzle with sweet chili glaze.
  3. Garnish with chive spears and shaved Parmesan, if desired.

Source: Fish Extender Recipe Collection

Created 2024-01-30 13:19:19 – Last Modified 2024-02-12 13:17:42