Sarah and I had guests Friday night, so I picked up some really beautiful Chilean sea bass steaks. First, I seared the bass in some olive oil for about a minute and a half on each side and removed it to a plate. I poured out the oil and put the pan back on the heat. I deglazed the pan with some chicken stock and stirred in a teaspoon of saffron. I added some sliced onion, rosemary and sage stalks and salt and pepper. I put the bass back in the pan, covered it and put it into a 400-degree oven for about 15 minutes.
I made some couscous with almonds and piled it in the center of the plate. I put a piece of bass on top of the couscous and topped it with the following salsa:
Two mangoes, chopped
Two shallots, sliced
One avocado, chopped
Fifteen red and yellow grape tomatoes, quartered
Juice of one lemon
Handful of baby spinach in a chiffonade
Handful of cilantro, chopped finely
Four stalks of tarragon, coarsely chopped
Combine all ingredients and refrigerate an hour or so.
For presentation, I made some roasted cornmeal corn cakes, broke them in half and propped them into the salsa to give the dish height. I served a few corn cakes on the side as well.
I also steamed some French beans for ten minutes or so. I still wanted them crispy. I tossed them with salt, pepper, olive oil, lemon juice, pieces of parmegiano-reggiano and prosciutto. These were served on the side as well.
This recipe serves four, by the way.
For dessert, I made some Grand Marnier Chocolate Souffles. I can’t take credit for this recipe. This is from Emeril Lagasse of Food Network fame. The only variation that I made was that I topped it with some fresh whipped cream with Grand Marnier mixed in. A lot of people find Emeril to be a bit cheesy. I do as well, but when you cut through all of the fluff, he is a really great chef. I use his recipes a lot and and I am always very satisfied.