Poached Santa Barbara Seabass In Chile Broth

Poached Santa Barbara Seabass In Chile Broth

Recipe type: Yield: Prep time: mins Cook time: mins Total time: 0 mins

Poached Santa Barbara Seabass In Chile Broth taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

1. Poached Santa Barbara Seabass in Chile Broth with Lime and Mint Courgette Salad by Chef Jeff Platt, Arroyo Trabuco Golf Club
3. Serves 2
7. Chile Broth
9. 1 Yellow onion – sliced
11. 4 Garlic cloves – sliced
13. 3 Dried Pasilla chiles – no seeds
15. 28 oz Low sodium chicken broth
17. 2 sprigs Fresh thyme
19. 5 branches Cilantro
23. Filet of Local Seabass
25. 2 7 oz portions
29. Method
31. Add oil to a medium hot 4 qt pot. Tan the garlic slices, then turn the heat to medium-low and add the onions and dried chile. Sweat the onions and chile for about 3 minutes, then add the chicken broth, thyme, and cilantro. Bring to a simmer, cover, and cook for 20 minutes. Strain out all the ingredients so you have a clear broth. Season fish with kosher salt then set directly into hot broth and poach for 8 minutes or until just cooked through.
35. Zucchini Salad
37. 1 Green zucchini
39. 1 Yellow straight neck squash
41. 1 Lime
43. 2 T Virgin olive oil
45. 1 T Mint – chopped
47. Kosher salt and black pepper
51. Method
53. With a vegetable peeler, shave long pasta-like strips from the zucchini and squash into a mixing bowl. Juice the lime over the top, add the other ingredients and stir together.
57. Garnish
59. Mix fried vermicelli noodles with cilantro leaves, red jalapeno slices, and mixed nasturtium flowers and or chive flowers (for color) together and set over top of fish.
63. To Plate
65. Pour broth into a bowl, followed by the zucchini salad, then the fish on top and garnish.

Published on July 19, 2011 by Teri Williams