Pan Seared Sea Bass Filet, Kiwi Cilantro Chutney, Citrus Segments
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Serves: 4
Equipment:
Cutting board
Measuring spoons
Measuring cups
Saucepan
Large knife
Sautee pan
Blender
Ingredients:
4 Whole Sea bass filets (4 oz)
2 Cup Carrots, julienne
½ Cup Zucchini, julienne
½ Cup Squash, julienne
½ Cup Red onions, julienne
2 Tablespoons Garlic, minced
4 Tablespoon Butter
½ Cup Chicken or vegetable stock
½ Cup White wine
To taste Salt and pepper
3 tablespoons Extra virgin olive oil
1 Whole Lemon, segmented
1 Whole Orange, segmented
Kiwi-Cilantro Chutney:
1 Cup Cilantro
2 Cloves Garlic
2 Each Kiwi, cut in half
3 Tablespoons Extra virgin olive oil
¼ Cup Coconut milk
½ Whole Jalapeño, seeds removed
Instructions:
PREHEAT oven to 400°F.
SEASON filets with salt and pepper to taste.
DRIZZLE 1 tablespoon of extra virgin olive oil into a medium sauté pan at high heat, and place the sea bass filets. Cook about 3 minutes on each side, until golden brown, then flip them over.
PLACE the pan with the filets in the oven for 5 minutes then remove and set aside.
PLACE 2 tbls butter then until melted, the julienned vegetables in a pan at medium high heat.
ADD the white wine and stock.
SIMMER for a few minutes until done.
ADD a touch of salt and pepper.
Kiwi-Cilantro Chutney:
PLACE all the ingredients for the chutney in a blender for the chutney, and blend until desired consistency.
Build:
PLACE the julienned vegetables in the middle of the plate.
ADD the sea bass filet, chutney, lemon and lime segments.
SERVE with mashed potatoes, if desired.
SERVE hot.