Sea Bass, Polenta Cakes, Corn Salad with Jalapeño-tomato Broth

Sea Bass, Polenta Cakes, Corn Salad with Jalapeño-tomato BrothSometimes I just get some recipe for a component of a meal in my head. I just want to make it so bad. In this case I had seen some where a tomato broth and thought that a jalapeño and tomato broth would be awesome. I decide to go ahead and make it pretty spicy so to balance the heat of the broth I chose corn, red bell peppers and some amazing Chilean sea bass filets. The only thing left was a starch and some crunch. I had some polenta, so I cut it up and pan fried it.

I loved this meal, the heat from the broth was balanced by the cool and sweet of the corn and pepper salad (even with the bacon). The broth was very clean and fresh which really inhanced the richness that the sea bass has. The fried polenta add that crunch and was only made better by absorbing some of the broth. Give this one a try and let me know how you tweak it.

 

INGREDIENTS

  • 2 filets of Chilean sea bass
  • Olive oil
  • 2 large fresh corn
  • 1 red bell pepper
  • 1-2 jalapeño depending on how hot you like it.
  • Tomato (canned whole peeled San Marzano) You could use fresh but if you use canned use the San Marzano! It makes a difference in color and flavor.
  • Chicken broth (unsalted)
  • 1/8 tsp sea salt. Yes, it tastes differently if you use regular salt but you can.
  • Polenta (make your own or purchase in logs)
  • Egg + milk for egg wash
  • Flour
  • Panko bread crumbs
DIRECTIONS

  1. Stem and seed your jalapeño unless you like it really hot. Dice.
  2. In a medium sauce pot on medium heat, add tablespoon of oil and add the jalapeño.
  3. Immediately you can add canned tomatoes (and sauce from the can). Add the tomatoes one by one crushing them with your hands (yep, it can get messy). I mentioned above but I strongly suggest the San Marzano tomatoes, they add a extra sweetness and bright red color that not even fresh tomato does.
  4. Simmer mixer, stirring occasionally. until thickened slightly. Add chicken broth, season to taste with sea salt and allow to simmer. You can use water here if you prefer but I would suggest increasing the amount of salt if you do.
  5. Once the broth has reached a consistency that you like remove from heat and let cool. Transfer to a food processor or blender and puree. Whenever you think it is done, let it go for a few more minutes.
  6. Strain broth with a thin mesh strainer back into a clean sauce pot and keep warm.
  7. For the polenta, I had some left over, cooked and cooled polenta but you can use the pre-made polenta logs. Most grocery stores will have them, check near the vegetables or the pasta isle. Cut polenta into desired shapes and thicknesses. I prefer circles and about 1/2 an inch thick.
  8. In a bowl combine the egg and a splash of milk and whisk to combine. In two more bowls add the flour and panko and season with salt and pepper. Dip the cut polenta into the flour, then the egg wash then the panko.
  9. Heat large skillet to medium high heat and add oil to cover the pan. Sauté polenta cakes until golden brown and crispy on both sides. Place in oven at 200-250° to keep warm.
  10. Meanwhile, heat a large skillet or sauté pan over medium heat. Cut the kernels from the corn. Dice the bell pepper. Cut the bacon in lardons. Sauté bacon to render the fat and remove. Add corn and bell pepper and sauté. DO NOT over cook, I like it to be still crunchy. Add the crispy bacon back and toss before serving. Season if needed with salt and pepper.
  11. At the same time heat a skillet or grill pan to medium to medium high heat with a tablespoon olive oil. Season fish with a little salt and pepper and cook on each side until done. You’ll know it is done when it starts to flake a little. Don’t mess with the fish, salt and pepper is all you need. Sea bass is very rich and oily and doesn’t need much.
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Sea Bass, Polenta Cakes, Corn Salad with Jalapeño-tomato Broth

4 thoughts on “Sea Bass, Polenta Cakes, Corn Salad with Jalapeño-tomato Broth

    1. I buy mine at Whole Foods but that may be what you are calling “crumbs”. The ones I buy say flakes but other brands seem to use flakes and crumbs interchangeably. Are you looking for flakes for a specific recipe?

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