PAN SEARED SEA BASS WITH YELLOW CORN SAUCE

When yachting, most people just naturally lean toward eating fish.  After all, you are on the open sea.  This pan seared sea bass with yellow corn sauce is a delicious dish that is as good-looking as it is tasting. It rivals any you could order in a high-end restaurant.

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Pan Seared Sea Bass with Yellow Corn Sauce
A delicious dish that is as good looking as it is tasting. This pan seared sea bass will rival any you could order in a high-end restaurant.
Course Main Dish
Cuisine French
Prep Time 25 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the corn sauce
Course Main Dish
Cuisine French
Prep Time 25 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the corn sauce
Instructions
For the sea bass
  1. Salt and pepper both sides of the sea bass. Set aside and prepare sauce. After sauce is done, Heat a non-stick pan on medium heat. Add olive oil and cook the seabass on all sides until golden brown.
For the corn sauce
  1. Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes

© Galley Chef All Rights Reserved

SAFFRON RICE WITH WHITE WINE

Saffron is widely used in cooking in many cuisines, ranging from the Milanese risotto of Italy to the bouillabaisse of France to the biryani with various meat accompaniments in South Asia.

There is some evidence to suggest that saffron may help alleviate the symptoms of  major depressive disorders. Preclinical studies indicate that saffron could be a promising candidate for cancer chemo prevention.  Early studies suggest that it may protect the eye from the direct effects of bright light, and from retinal stress in additional to slowing down macular degeneration and retinitis pigmentosa.

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Saffron rice with white wine
This rice is fragrant and aromatic with a beautiful bright yellowish orange color and a fluffy texture making it the perfect side dish with just about anything.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. Toast the rice in a sauce pan over medium heat until it becomes fragrant. Add wine, remaining ingredients. Stir. Cover with a lid, turn the heat to low and cook for 20 minutes.
Recipe Notes

© Galley Chef All Rights Reserved

Yellow Corn Sauce – Great with fish!

This silky smooth yellow corn sauce melts in your mouth like butter. If you really want your plate to look beautiful and taste delicious, just pour this sauce in the center of the plate and top with your favorite protein. Try it with seafood, pork or chicken. You’ll have a home run!

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Yellow Corn Sauce - Great with fish!
A silky smooth sauce that glides on your pallet like butter. It's perfect for everything from seafood to pork.
Course Sauces
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Sauces
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes

This sauce is perfect for any fish, shell fish, chicken or pork.