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