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.
| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 26 ounce sea bass filets skinned and boned
- 2 T olive oil
- 1 pinch salt
- 1 pinch pepper
For the corn sauce
- 3 ears corn
- 1 clove Garlicsliced thin
- 1 shallot chopped
- 1/4 cup white wine
- 1/2 cup chives roughly chopped
- 1/4 cup heavy cream
- 1/2 Lemon juiced
Ingredients
For the corn sauce
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Instructions
For the sea bass
- 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
- 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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