Pan Seared Sea Bass Filet, Kiwi Cilantro Chutney, Citrus Segments
Qty Measure Ingredient
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4 Each Sea bass filets
1 Cup Julianne carrots
1/4 Cup Julianne zucchini
1/4 Cup Julianne squash
1/4 Cup Julianne red onions
1 Tablespoon mince garlic
2 Tablespoon butter
1/4 Cup chicken or vegetable stock
1/4 Cup white wine
Salt and pepper to taste
3 Tablespoon extra virgin olive oil
1 Cup lemon and lime segments
Instructions: In a mid size sauté pan at high heat, drizzle 1/2 tablespoon of extra virgin olive oil, place the Sea bass filets; let cook until golden brown.
Turn the fillets.
Place the pan on a 400* oven for 5 minutes. Set aside
Place the Julianne vegetables in a medium high heat pan; add the butter, white wine and stock. Let simmer for few minutes until done. Add a touch of salt and pepper
Kiwi cilantro Chutney
1 Cup Cilantro
2 cloves Garlic
1 each Kiwi cut in half
3 tbls Olive oil
¼ cup coconut milk
1 each jalapenos
In a blender place all the ingredients for the chutney, until desired consistency.
Place the Julianne vegetables in the middle of the plate, add the sea bass filet, chutney, lemon and lime segments, and serve with mash potatoes if desired.
Serve hot
Suggested wine pairing:
Pinot Grigio
Serves: 4
Prep Time: 10 min.
Cook Time: 15 min.
Total Time: 25 min.
Source: Chef Lorena Garcia