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1
PREPARATION FOR THE STEW: Strain the oysters and reserve the oyster liquor; refrigerate the oysters until ready to use for final assembly.
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2
In a medium saucepan, cook the ham in the peanut oil until lightly caramelized.
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3
Add the onion, red bell pepper, and celery and cook until caramelized.
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4
Add the garlic, red pepper flakes, and bay leaf; cook 1 minute.
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5
Add the bourbon, lemon juice, wine, and reserved oyster liquor.
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6
Cook until greatly reduced and nearly syrupy, stirring frequently.
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7
Add the chicken stock and simmer over medium heat, skimming as necessary, until reduced by 1/2.
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8
Cool and reserve until preparing the bass.
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9
Remove the bay leaf.
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10
ASSEMBLY: Remove the bass from refrigeration and dry thoroughly with paper towels.
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11
With a sharp knife, score an X in the skin side to prevent it from curling when the fish is cooking.
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12
Season the flesh side with salt and pepper; rub the skin side with some of the softened butter.
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13
If serving with tomato gumbo, heat the gumbo and stir in the cooked rice as indicated in the last step of the recipe.
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14
Keep warm.
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15
Return the stew to a low heat and add the heavy cream; bring to a slow simmer.
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16
Heat a large, heavy skillet over medium-high heat for 2 minutes.
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17
Add a film of peanut oil, then carefully lay the fillets in the pan, skin-side down.
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18
Reduce the heat to medium and press firmly on the fillets with the back of a metal spatula to flatten slightly and aid in the searing; cook 3 to 5 minutes, depending on the thickness of the fillets.
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19
When the edges of the fillets begin to show doneness, turn carefully and cook 1 minute longer.
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20
Remove the fillets and keep warm.
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21
Raise the heat on the stew to medium-high, stir in the oysters and butter, and cook just until the oysters are plumped and beginning to curl.
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22
Remove from the heat, stir in the sage, and season with salt, pepper, and lemon juice to taste.
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23
Warm 6 wide, shallow bowls.
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Place a fillet in each bowl.
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25
Spoon the stew around the fillets, dividing the oysters equally between the bowls.
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26
Sprinkle liberally with scallions and serve immediately.
