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Pacific White Seabass
with Melted Leeks, Organic Corn
and Orange Reduction Sauce
Makes 4 Servings
*4 Pacific White Seabass Filets, about 7-8 ounces each
*Salt and pepper to taste
*6 tablespoons extra virgin olive oil
*4 tablespoons butter
*2 garlic cloves, sliced
*4 small leeks, finely julienned
*8 ounces organic yellow corn kernels
*2 cups fresh orange juice
*12 ounces whipped potatoes
1Preheat oven to 450F degrees.
2Season both sides of fish with salt and pepper.
3Preheat large ovenproof cooking pan over medium heat and add 1/2 of the olive oil and 1 tablespoon of butter. When hot, add the fish filets and sear for approximately 3 minutes on each side. Place pan in oven and bake for approximately 10 minutes or until fish is cooked to your desired doneness.
4While fish is cooking, heat the balance of the oil in a skillet. Add garlic and 2 tablespoons butter; saute for approximately 2 minutes. Add julienned leeks, season with salt and pepper and cook for approximately 5 more minutes over medium heat until leeks are soft and caramelized. Add organic corn and cook approximately another 3 minutes.
5For the sauce, add orange juice to a small saucepan. Bring to a gentle boil and reduce by half. Whisk in the remaining butter a little at a time until sauce becomes thick. Set aside.
6To serve, place 3 ounces of whipped potatoes on a plate and top with 1/4 of the leek/corn mixture on each plate. Place the fish on top of leeks and corn and accent with the orange sauce.
Executive Chef Damaso Lee, Trattoria Acqua, La Jolla, CA