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

Brown Bag Catfish

A blackened catfish seasoned with our Cajun Seasoning which gives it some sweet heat and a perfect blend of selected herbs and spices. Then cooked and served in a brown bag.

Brown Bag Catfish

Cedar Oak Farms
Course Main Course
Cuisine Cajun

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest, grated
  • 1/3 cup fresh lemon juice
  • 2 tablespoons CoFarms Cajun seasoning
  • 4 catfish fillets rinsed and patted dry
  • 4 sprigs fresh dill
  • 1 lemon sliced into 4 thin rounds

Instructions
 

  • Preheat the oven to 350° F.
  • Lightly spray the inside of each brown bag with olive oil spray. The bags should be slightly translucent after spraying. Cut butcher’s twin in 4 8-inches long strings. Set aside.
  • In a small saucepan over low heat, melt the butter oil, lemon zest, and lemon juice.
  • Place the catfish in a single layer on a large rimmed baking sheet. Brush the sauce over the fillets and sprinkle with the TWS Cajun seasoning.
  • Place one lemon slice and one dill sprig on each fillet. Gently slide each fillet into each paper sack.
  • Gather the mouth of the bag and secure it with the twine.
  • Bake for 10 minutes. Transfer the bags to 6 dinner plates.
Keyword Cajun Seasoning, Fish & Seafood

Cajun Tilapia Wrap

Cajun-spiced grilled tilapia, in a flour tortilla with plum tomatoes, leaf lettuce, alfalfa sprouts, hot mustard, and mango ketchup.

Cajun Grilled Tilapia

Cedar Oak Farms
Course Main Course
Cuisine Cajun

Ingredients
  

  • 4 tilapia fillets
  • 2 1/2 tablespoons salt
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground black pepper
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 lemon

Instructions
 

  • Mix all the seasoning ingredients together and rub them on the tilapia fillets.
  • Melt butter with oil in a large skillet over medium-high heat; add fillets and cook 3 to 4 minutes on each side or until fish flakes with a fork. Squeeze juice from lemon over fillets. Serve immediately.
Keyword Sandwiches & Wraps