Anniversary Sea Bass & Corn Puree

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Believe it or not, this delicious dish was actually inspired by Charlotte’s baby food. She tried corn puree for the first time last week, and I found myself eating off of her dish quite frequently, which got me thinking: why don’t we eat it this way?! In fact, why don’t we eat more vegetables this way?  The corn tastes super sweet when you blend it up like this, so it’s not surprising that Charlotte loved them. I thought a puree would go great underneath a flaky white fish. Nick and I celebrated our 2 year wedding anniversary on Tuesday, and since things have been quite busy lately,  we decided to stay in and cook instead of going out to celebrate. We opted for this delicious sea bass, that required very little seasoning, because the fish itself is that good. The corn puree went perfectly with it, paired with a simple couscous side and an amazing red wine we had been saving to drink for a special occasion. This meal was delicious, and I honestly think it tasted like a dish you would order at a restaurant. I wish sea bass wasn’t so darn expensive, because it could easily make its way onto our weekly menu rotation.

Little bug continues to rack up those sky miles, as we just got back from celebrating my old roomate’s wedding in Hilton Head this weekend. It was so beautiful down there, and we had a really, really great time. Traveling definitely isn’t as easy as it used to be with a baby, but I will say it’s such a delight watching her check out new surroundings in different cities. We tried to take some family photos down there all dressed up, but failed once again at getting a good one with all 3 of us….someday 🙂

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Pan Seared Sea Bass & Corn Puree: serves 2-3

Ingredients:

  • 3/4-1lb of sea bass
  • 1 can of whole kernel corn (rinsed and drained)
  • 1 garlic clove (diced finely)
  • 1 tea spoon of grated ginger
  • kosher salt & pepper
  • 1 tea spoons of cumin
  • a few table spoons of olive oil for roasting and searing purposes
  • 1 table spoon of butter

Instructions:

Corn Puree: 

  1. Preheat oven to 450.
  2. Toss the corn, garlic, and ginger with 1 Tbsp of olive oil, the cumin, and a generous pinch of salt and pepper. Spread on a baking sheet, roast for ~25 mins, making sure corn stays yellow. Blend in food processor until smooth.

Sea Bass:

  1. If not already already portioned, cut the sea bass into ~1/4-1/3 lb. pieces. Salt & Pepper generously on both sides.
  2. Heat 1 tbsp each of butter and olive oil over medium high heat. Once the butter is completely melted, add the sea bass. Cook on one side until mostly cooked through, approximately 5 mins (fish should have formed a crunchy, golden crust.) Flip once, being careful to keep the fish together. Cook for another 3-5 mins, until fish is firm.

 

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