Chilean Sea Bass With Sweet Corn, Rock Shrimp, Wilted Kale, and Zinfandel Butter Recipe
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 This recipe for Chilean Sea Bass With Sweet Corn, Rock Shrimp, Wilted Kale, and Zinfandel Butter is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 2 Sea Bass Fillets - 6 oz. ea
2 oz. olive oil
2 c. freshly shucked corn
1 tomato, diced
1 T. garlic, minced
1 T. shallots, minced
4 oz. fresh rock shrimp
2 oz. sweet white wine, (Chablis or Riesling)
1 oz. rice wine vinegar
2 c. fresh kale, cleaned
2 T. butter
salt and pepper
lemon juice to season fish
Zinfandel Butter
4 oz. Zinfandel Wine
2 T. shallots, chopped
4 oz. unsalted butter, room temperature
1 T. fresh lemon juice
1. T. fresh chives, chopped
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Directions: |
Directions:Sprinkle fillets with salt, pepper, and lemon juice and let sit for 5 minutes. Heat olive oil in a sauteé pan until smoking. Add fillets and cook on medium heat for 5-7 minutes on each side. Set aside. In the same pan used for the fish, add 2 oz. olive oil. Add the corn, tomato, garlic, shallots, and rock shrimp. Cook on high for 5 minutes, stirring frequently. Add wine and vinegar, and reduce to medium heat. Add kale and cook until lightly wilted (about 45 seconds). Remove from heat and swirl in butter, salt, and pepper. Place on plate immediately and place fish on top. Garnish fish with Zinfandel Butter.
Zinfandel Butter:
In a small saucepan, add the wine and the shallots. Reduce until almost dry and remove from the heat. Let cool. In food processor, add the remaining ingredients, and blend until incorporated. |
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