Cap'n D's Mighty Sea Bass
I got a friend (let's call him mike) He always says you shout out to everyone on your blog in your recipes... How come you never shout out to me bro??? So, I asked him, "what do you like to eat?" he says "don't you know me by now, it's obvious, I like everything!" True that my brother! So, I know he loves to eat seafood and he used to come into my cooking classes to support me but, also to learn a little. Here's to you Mr. Discenza.
Cheers!
Cap'n D's Mighty Sea Bass
4 pieces skin on sea bass portions(6-8oz)
corn meal
12 pieces asparagus
shaved red onions
2 oz pancetta diced
olive oil
1 oz sugar
12 oz redskin potatoes(skin on)
1/2 c heavy cream
2 T. butter
salt & pepper
shaved pecorino romano pieces
sugar snap peas
Method:
1. dust sea bass with cornmeal and sear. wrap fillets in red onions & top with asparagus.
2. bake @ 325 for 10-12 minutes
3. caramelize pancetta in pan with oil and sugar.
4. whip redskins with cream, pancetta, butter, salt & pepper.
5.saute snap peas in caramel mixture.
6. plate sea bass over mashers with snap peas on side and drizzle remaining sugar glaze over top with chunks of cheese.
Cheers!
Cap'n D's Mighty Sea Bass
4 pieces skin on sea bass portions(6-8oz)
corn meal
12 pieces asparagus
shaved red onions
2 oz pancetta diced
olive oil
1 oz sugar
12 oz redskin potatoes(skin on)
1/2 c heavy cream
2 T. butter
salt & pepper
shaved pecorino romano pieces
sugar snap peas
Method:
1. dust sea bass with cornmeal and sear. wrap fillets in red onions & top with asparagus.
2. bake @ 325 for 10-12 minutes
3. caramelize pancetta in pan with oil and sugar.
4. whip redskins with cream, pancetta, butter, salt & pepper.
5.saute snap peas in caramel mixture.
6. plate sea bass over mashers with snap peas on side and drizzle remaining sugar glaze over top with chunks of cheese.
