MSGID: 1:229/452 4A42A0D0
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wayne Elias' Pan Roasted Sea Bass w/Heirloom Cherry Tomat
 Categories: Seafood, Vegetables, Herbs, Dairy
      Yield: 10 Servings
 
MMMMM--------------------------SEA BASS-------------------------------
     10    (6 oz ea) sea bass fillets
     10 oz Heirloom cherry tomato
           Tomatillo cilantro melange
           - (below)
     20 oz Sofrito (below)
     10    Sweet corn soufflés (below)
           Salt & white pepper for sea
           - bass

MMMMM-----------------TOMATO-TOMATILLO-CILANTRO----------------------
      1 pt Heirloom cherry tomatoes
      1    Basket fresh tomatillos
      2 tb Fine chopped cilantro
      1 tb Fine chopped Italian
           - parsley
      2 tb Lime juice
      1 tb Olive oil
           Salt

MMMMM-----------------SOFRITO SAUCE (MAKES 24 OZ----------------------
      6 md Roma tomatoes; small dice
      2 md Red bell peppers; small
           - dice
      2 md Yellow bell pepper; small
           - dice
      2    Shallots; peeled, fine
           - chopped
      1 tb Fresh garlic
      1 ts Saffron
    1/2 c  Olive oil
      2 tb Butter
    1/4 c  White wine
           Salt & pepper

MMMMM---------------------SWEET CORN SOUFFLE--------------------------
      8    Ears fresh corn; shucked,
           - cleaned
    1/2 c  Corn starch
    1/2 c  Melted butter
    1/2 c  Milk
      1 ts Cornmeal
      2 lg Eggs
    1/4 c  Sugar
        pn Salt
 
  SEA BASS: Set the oven @ 400ºF/205ºC.
  
  Season each piece of sea bass with salt and white
  pepper.
  
  Add 2 tablespoons of grapeseed oil to an ovenproof
  skillet.
  
  Sear the sea bass over medium-high heat, on one side for
  2-3 minutes until nicely browned.
  
  Flip the fish to the opposite side and roast in the oven
  for 5-6 minutes or until the fish is just cooked
  through.
  
  Set aside
  
  MELANGE: Chopped heirloom cherry tomatoes and tomatillos
  medium fine.
  
  Add the lime juice and the olive oil.
  
  Salt and white pepper to taste.
  
  SOFRITO: Sauté garlic for 3 minutes. Add shallots and
  cook for another 3 minutes then add the bell peppers and
  cook for about 5 minutes.
  
  Add the tomatoes and wine and cook for 10 minutes at low
  heat.
  
  Stir in butter and season with salt and pepper to taste
  
  Makes 24 oz.
  
  SOUFFLE: Shaved 4 ears of corn and put in a mixing bowl
  the other 4 shaved them and strain them and save the
  milk.
  
  In a mixing bowl add the rest of the ingredients
  finishing with the butter, salt and sugar
  
  Mix them well and in a well spray 4 oz foil cups, filled
  up to 3/4 full with corn mixture.
  
  Bake @ 300ºF/150ºC in a 200 pan with 1" of water.
  
  Cover with foil and bake for 35 minutes.
  
  RECIPE FROM: https://www.hallmarkchannel.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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