Black Sea Bass with Corn and Jumbo Lump Crab Saute Recipe

Name: Black Sea Bass with Corn and Jumbo Lump Crab Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces black sea bass fillet, cleaned and scaled, skin on; Salt and freshly ground black pepper; 2 ounces blended olive oil, plus 2 ounces; 2 ears fresh sweet corn, cut off the cob; 1/4 cup diced onion; 1/2 red bell pepper, diced; 1 teaspoon diced poblano pepper; 2 ounces jumbo lump crab, picked over and cartilage removed; 1 tablespoon minced chives; 1 teaspoon chopped fresh thyme leaves, plus 1 sprig for garnish; 1/2 cup chicken stock; 2 tablespoons sweet butter, cold; 2 to 4 roasted fingerling potatoes

Servings: persons

8 ounces black sea bass fillet, cleaned and scaled, skin on
Salt and freshly ground black pepper
2 ounces blended olive oil, plus 2 ounces
2 ears fresh sweet corn, cut off the cob
1/4 cup diced onion
1/2 red bell pepper, diced
1 teaspoon diced poblano pepper
2 ounces jumbo lump crab, picked over and cartilage removed
1 tablespoon minced chives
1 teaspoon chopped fresh thyme leaves, plus 1 sprig for garnish
1/2 cup chicken stock
2 tablespoons sweet butter, cold
2 to 4 roasted fingerling potatoes

1
Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife).
2
Season the fish with salt and pepper.
3
Preheat a medium saute pan over high heat and add 2 ounces of olive oil.
4
When the oil is smoking, add the fish, skin side down.
5
Reduce heat to medium and press fillet with a spatula to crisp the skin.
6
When the skin is browned, flip fish.
7
(The total cooking time for the fish should be 5 minutes).
8
Remove from pan and keep warm.
9
Add the remaining 2 ounces olive oil to the saute pan.
10
Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute.
11
Add the crabmeat, chives, and chopped thyme, stirring to blend.
12
Adjust seasoning to taste.
13
Add the chicken stock and whisk in the butter to form a sauce.
14
Reduce until sauce consistency.
15
Arrange the sauteed vegetable mixture in a large serving bowl.
16
Top with the warm bass fillet and roasted fingerling potatoes.
17
Garnish with a sprig of thyme.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces black sea bass fillet, cleaned and scaled, skin on, Salt and freshly ground black pepper, 2 ounces blended olive oil, plus 2 ounces, 2 ears fresh sweet corn, cut off the cob, and more.

Yes, Black Sea Bass with Corn and Jumbo Lump Crab Saute falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Sea Bass with Corn and Jumbo Lump Crab Saute

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