Ingredients for Seared Chilean Sea Bass And Lobster With Thyme Scented Tomato
- Sea Bass Fillets
- Lobster Tail
- 1 tablespoon grated fresh ginger
- Garlic Cloves
- 1 medium onion, chopped
- 2 cups chopped tomatoes (canned or fresh)
- Smoked Bacon
- 1 cup chicken stock
- Thyme
- 1 bunch asparagus, trimmed
- Onion
- Idaho Potatoes
- 1 ounce butter
- 1/2 cup milk
- 2 tablespoons chopped chives
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How to Make Seared Chilean Sea Bass And Lobster With Thyme Scented Tomato
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon and set aside, reserving bacon fat.
- Add olive oil to the skillet. Sauté onions, garlic, and ginger in the reserved bacon fat until softened (about 5 minutes).
- Stir in tomatoes and cook for 10 minutes. Add thyme leaves and chicken stock; simmer for 5 minutes.
- Season with salt and pepper. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve.
- Stir in 1 ounce of butter. Adjust seasoning to taste.
- In a separate skillet, sauté sliced onions in olive oil over medium heat until light brown.
- Boil potatoes until tender. Drain and mash.
- Stir in milk and 3 ounces of butter into the mashed potatoes. Add caramelized onions, season with salt and pepper.
- Blanch asparagus in boiling water until tender-crisp (about 2-3 minutes). Season with salt.
- Season sea bass fillets with salt and pepper. Sear in a hot skillet with a little olive oil until golden brown on both sides and cooked through (about 3-4 minutes per side, depending on thickness).
- Season lobster meat with salt and pepper. Add to the same skillet and cook until heated through.
- Slice lobster into four pieces.
- Spoon mashed potatoes onto the center of four large soup bowls. Arrange four asparagus spears around each serving of potatoes.
- Top potatoes with a sea bass fillet and a lobster piece.
- Spoon tomato broth around the potatoes. Garnish with crisp bacon and chopped chives.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
42g
Fat
90g
Carbs
19g
