Bay Winds® Sea Bass with Mushroom Salad
Bay Winds® Sea Bass with Mushroom Salad
Directions
- For the ancho chili sauce pour pineapple juice into a saucepan over medium high heat. Add dried ancho peppers, onion, ginger, cilantro, eight of a teaspoon of salt, and an eight of a teaspoon of black pepper. Bring to a boil then simmer for 20-30 minutes covered.
- Test the ancho peppers if very soft. Transfer this mixture to a blender and pulse to combine. Strain the puree thru a China cap then hold at room temperature in a streaker bottle for service.
- Scrape out the dark rib on the portobello mushroom using a spoon. Cut the onions in half and peel.
- Warm a smoker to 225°. Rub mushrooms and onions with olive oil, season with eight of a teaspoon of salt, eight of a teaspoon of black pepper, and fresh thyme. Smoke on rack for one hour. Cool and thinly slice mushrooms and onions.
- In a bowl add sliced smoked mushrooms, sliced smoked red onion, arugula, tomatoes, basil, cucumber, yellow bell pepper, and raspberry vinaigrette. Toss to combine then refrigerate for service.
- In a sauté pan or griddle on medium high heat add butter flavored oil.
- Season each side of sea bass with remaining salt and black pepper. Place in sauté pan or griddle. Cook for 2-3 minutes per side to caramelize the surface of the sea bass. When sea bass is firm to the touch remove from cooking area.
- Portion smoked portobello mushroom salad on bottom of plate and spot pieces of goat cheese then top with sea bass. Stripe ancho chili sauce over sea bass then top with a nest of fried parsley and serve.
Ingredients
- 2 8 oz. Bay Winds® sea bass filet(s)
- 1/4 tsp sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 3 tbsp Brilliance Butter Flavored Oil
- 2 ea. Peak Fresh Produce® Mushroom(s), Portobello, stem removed and smoked
- 1 ea. Peak Fresh Produce® Onion(s), Red, peeled and smoked
- 2 tbsp Roma® Oil, Olive
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 2 cups Peak Fresh Produce® Arugula
- 1 cup Peak Fresh Produce® Tomato(es), Grape, cut in half
- 1 tbsp Peak Fresh Produce® Basil, hand-torn
- 1 ea. Peak Fresh Produce® Cucumber(s), peeled, seeded and julienne
- 2 ea. Peak Fresh Produce® Pepper(s), Yellow Bell, julienne
- 3 tbsp Village Garden® Raspberry Vinaigrette Dressing
- 4 ea. pepper(s), ancho chili, dried
- 1 qt. pineapple juice
- 1/2 tsp Peak Fresh Produce® ginger, chopped
- 1/4 cup Peak Fresh Produce® Cilantro, rough chopped
- 1/2 ea. Peak Fresh Produce® Onion(s), Yellow, rough chop
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 4 tbsp Roma® Goat Cheese Crumbles, for garnish
- 4 sprigs ea. Peak Fresh Produce® Parsley, Fresh, fried, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
