Sea Bass & Summer Corn

Fresh from the garden sweet corn sauteed in a light cream filled with complex flavors and served with Barramundi sea bass. Yum!

Sea Bass & Summer Corn

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Resting Time 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup Monterrey blend dried mushrooms
  • 1 pound Barramundi sea bass
  • Salt and Pepper, to taste
  • 1 medium yellow onion, diced
  • 1 sweet red bell pepper, diced
  • 4 ears sweet corn, husked and desilked, cut off the cob (see tip below)
  • 1 cup of milk
  • 1/2 cup heavy cream
  • 1 stick butter, cubed
  • 2 – 3 cloves garlic, minced
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 lemon, juiced

Instructions
 

Prep:

  • Salt and pepper the sea bass, set aside.
  • Reconstitute the mushrooms by placing them in a small bowl and covering with boiling water. Let soak for 20 – 30 minutes. Drain and slice the mushrooms.

Cook:

  • Cover the bottom of a large skillet with olive oil and heat over medium-high heat. When hot add the onion, corn, sweet pepper, and mushrooms; sauté for 5 minutes, or until the vegetables are tender.
  • Slowly pour milk over the corn and season with salt and pepper. Reduce heat to medium and cook for 8 minutes, or until all the liquid has evaporated, stirring occasionally. Add heavy cream. Cover and let simmer on low until ready to use.
  • Meanwhile, place butter in a medium skillet. Melt the butter over medium heat. Add garlic, basil, and lemon juice.
  • Cut the fish into 4 fillets and add to the skillet mixture. Poach for 4 minutes. Turn and poach the other side for 4 minutes.

Serve:

  • Spoon the corn mixture onto a serving plate. Place the sea bass in the center and garnish with small basil leaves.

Wine:

  • Because sea bass has a delicate flavor, I usually pair it with a crisp white wine like Groth’s 2017 Sauvignon Blanc. It offers a complex and delicious pairing of peach, apricot and lime that creates a buoyant feel to the fleshy palate. Wine Enthusiast gives it a 92-pt wine rating.

Notes

👩‍🍳 TIP: To cut corn without it pinging all over your kitchen place a small bowl into a large bowl. Hold the cob on the small bowl and cut the corn downward. Any wild corn trying to escape will hit the side of the bowl and fall into the pile with his friends.
Keyword Fish & Seafood, Side Dish

11 thoughts on “Sea Bass & Summer Corn

    1. Love garden fresh! But, there are 3 things from the garden that I get excited about: corn, tomatoes, and strawberries!

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