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

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