Coriander-Seared Chilean Sea Bass With Vidalia Onion Soubise, Tabbouleh Cous Cous, Chive Oil, Tangerine-Infused Local Carrot and Micro Radish Salad
Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
Ingredients
- For Coriander-Seared Chilean Seabass
- seabass - 2 filets, 6-oz. portion, skin off
- coriander - 2 Tbsps., fresh-cracked in spice grinder
- kosher salt and white pepper blend - 2 Tbsps.
- blended oil - 2 Tbsps. (canola and olive oil, 75/25)
- For the Vidalia Onion Soubise
- vidalia onion - 1 cup, large diced
- FCC wildflower honey - 1 tsp.
- minced garlic - 1 tsp.
- vegetable bouillon - 2 cups
- blended oil - 2 Tbsps (canola and olive oil 75/25)
- salt and white pepper - to taste
- For the Tabbouleh Cous Cous:
- cooked Israeli cous cous - 1 cup, cooked
- red onions - 1 cup, small dice
- curly parsley - 2 Tbsps., chopped
- Heirloom grape tomatoes - 8 ea., halved
- minced garlic - 1 tsp.
- chardonnay - 2 Tbsps.
- For the Tangerine Micro Salad:
- tri-colored heirloom carrots - 3 ea.
- orange supreme segments - 4 ea.
- radish microgreens - 1 cup
- tangerine zest infused with extra-virgin olive oil - 1 tsp.
- Maldon sea-salt flakes - pinch
Instructions
Procedure:
- For Coriander-Seared Chilean Seabass: Heat a French pan or saute pan over medium-high heat. Season the presentation side of the seabass with spices and salt blend. Place the presentation side down, and sear until golden; then flip and finish in a 425˚ F. oven until desired temperature is reached. Let rest on a paper towel, then reserve for plating.
- For the Vidalia Onion Soubise: In a large non-reactive pot, bring all ingredients except oil to a simmer. Cover and simmer for 20 minutes or until the onions are soft. Puree in a blender and then slowly drizzle in the oil to emulsify.
- For the Tabbouleh Cous Cous: Combine all ingredients together in a mixing bowl while tossing. Serve chilled.
- For the Tangerine Micro Salad: Clean, peel, and then shave carrots into ribbons, using a straight-edged peeler. Combine all ingredients in a small mixing bowl. Gently toss and garnish
