Pan Roasted Chilean Sea Bass
"Pan Roasted Chilean Sea Bass with Beech Mushroom Risotto and Truffle Emulsion."
photo by Chef Dante Giannini
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 7 ounces portions skin on sea bass
- sea salt
- white pepper
- 3 tablespoons canola oil
- 2 tablespoons butter
- 10 sprigs thyme
directions
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
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RECIPE SUBMITTED BY
Chef Dante Giannini
New York, 72
<p><span>Farm to table with seasonal ingredients. Classic french/american techniques.</span></p>
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<p><span><span>My culinary background started when I was 16 in a 40 seat fine dining restaurant. I began at the entry level as a prep cook/dishwasher, eventually working my way through all of the line cook positions. My two year experience at this location sparked my interest in attending culinary school. While attending culinary school, I chose to intern at a smaller place because I wanted to actually cook and not peel vegetables. On my days off I trailed at some of NYC’s great restaurants such as Oceana, a Michelin rated restaurant and Aquagrille, a popular seafood spot in SOHO. Also during my internship I was offered a position at Equus at The Castle on The Hudson in Westchester NY, a AAA Five diamond rated hotel/restaurant. Not wanting to pass the opportunity up but having to return to school after completing my internship, I took a 7- month leave of absence from school to gain more experience. After returning to school, I work all positions at the schools restaurants, graduated and returned to Equus. Eventually tiring of traditional restaurant work, I ventured out into catering small elegant dinner parties and special occasions only taking time off to work a seasonal job at a popular east Hampton restaurant, The 1770 House. I enjoy the creativity and flexibility catering has to offer and the individual attention to customer satisfaction.</span></span></p>
