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PAN SEARED SEA BASS WITH YELLOW CORN SAUCE

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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

Recipes

SHRIMP WITH SNOW PEAS IN GINGER GARLIC SAUCE

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A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.

Snow peas, along with sugar snap peas, are notable for having edible pods that lack inedible fiber (in the form of “parchment”, a fibrous layer found in the inner pod rich in lignin) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait. p is responsible for reducing the schlerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas).

The green shoots can also be cut and served as a vegetable as is done in Chinese cooking, especially stir-fried with garlic or shellfish such as crab.

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 Shrimp with Snow Peas in Ginger Garlic Sauce
A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Mix all the corn starch and vermouth in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 minutes.
  2. Heat a wok over high heat for 1 minute. Add the oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
  3. Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce, hoisin sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
Recipe Notes

Any protein can be substituted for the shrimp. © Galley Chef All Rights Reserved