Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato

Recipe by kzbhansen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Over medium heat cook the bacon until crisp and remove the bacon.
  • In the bacon fat sweat the chopped onions, garlic and ginger until soft.
  • Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
  • Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
  • Finish with one-ounce butter and adjust seasoning.
  • Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
  • Blanch asparagus and season.
  • Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
  • Cooking times will vary depending on thickness of fish. Fish should be just done in center.
  • Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
  • In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.
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