Todays Dish Chilean Sea Bass & Scallops with Mango and Green Apple Rating: 9.75 out of 10 Cost: $9.50 (per portion) Time: 40 min Calories: 450 Components: 4 oz. Chilean Sea Bass filets U-10 dry Scallops Thick-Cut Hickory Smoked Bacon (Diced then rendered) Green Beans (halved) Poblano Peppers (julienned) Red Onion (petals) Fingerling Potatoes (halved lengthwise) Heirloom Tomatoes (halved) Fennel (thin slice) Zucchini (large dice Yellow Squash (large dice) Ancho Chiles (fine chop) Grapefruit (supremes) Green Apple (julienne) Mango (batonnet) This is more of a summer dish, but I really enjoyed it so I decided to recycle. When you buy the Sea Bass it will be in larger filets so you have to cut it down into smaller portions BEFORE you sauté it. Make sure the scallops and fish are nice and dry (blot with paper towels before seasoning with S&P) This will let you get that nice color on them while they’re cooking. 1) Start by rendering the diced bacon on low heat. You want to slowly extract the fat (bacon oil). Once crisp, remove from pan and reserve for later. 2) Add fingerling potatoes and lightly brown on low heat still. Remove and reserve. 3) Add rest of veggie ingredients except green apple and mango. 4) Saute on Medium-high heat for approximately 15 min constantly stirring or tossing. 5) Blot-dry seafood and season with S&P 6) Get cast-iron pan nice and SMOKING HOT and add 2 oz olive oil. 7) Lightly lay out seafood in pan leaving enough space not to crowd the pan. 8) Add Herbs(thyme, sage) & Transfer pan to oven at 400 F to allow fish to cook through. (about 8 min) 9) Butter baste to finish 10) Add all your veggies together and toss 11) Plate 12) Finish with Blackberry–balsamic reduction (ask for recipe) You want to time out both variables to where they’re finishing at the same time. With knife prep and cooking this should only really take about 40-60 min (depending on knife skills). This is a little more advanced so if you have any questions about the prep or cooking procedure feel free to ask. I look forward to hearing how some of these turned out. Don’t forget to take pictures and send them to foodsourcenutrition@gmail for your chance to be showcased on the site. You can also tag us on Instagram @foodsourcenutrition. Cheers.
Posted on: Sun, 26 Oct 2014 17:12:33 +0000
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