Recipe: Pan-Seared Sea Bass

Pan-Seared Sea Bass
with a Tomato Marmalade

From La Mandala

Makes 4 servings

The flavorful tomato mango marmalade can be prepared several hours in advance and reheated just as you are preparing the fish.

4 sea bass filets
2 tablespoons olive oil

For the Seasoning:
2 cardamom pods, shelled
2 whole star anise or 1/2 teaspoon anise seeds
2 cloves
1 tablespoon Szechwan peppercorns
2 tablespoons coriander seeds
1 teaspoon dried hot red pepper flakes

For the Marmalade:
6 tablespoons butter
2 onions, finely diced
2 tablespoons minced ginger
3 tablespoons sugar
4 tablespoons rice wine vinegar
3 garlic cloves, minced
3 mangos, peeled and chopped
3 medium tomatoes, peeled, seeded and chopped
4 stalks lemongrass, lower 2 inches minced
1 quart clam juice
Garnish: fresh dill sprigs

Prepare the seasoning:
Combine seasoning ingredients and toast in a small skillet over medium heat for 5 minutes. Grind in a spice mill or with a mortar and pestle.

Prepare the marmalade:
Heat the butter in a large skillet over medium heat. Add the onions and ginger and cook until onions soften, approximately 10 minutes. Add the sugar and 1/2 tablespoon of the seasonings and stir to combine. Add the rice wine vinegar and the garlic and continue cooking until the vinegar evaporates. Add the tomatoes, mangos, lemongrass and clam juice and cook over low heat for 1 hour.

Prepare the sea bass:
Season the fish with the remaining seasonings. Heat the olive oil in a skillet over medium-high heat. Sauté the sea bass until golden on bottom, approximately 5 minutes. Turn fish over and reduce the heat to medium-low and sauté until golden on the other side, approximately 4 to 5 minutes (thicker pieces will take longer to cook).

Divide the marmalade among 4 bowls and serve the sea bass on the top. Garnish with fresh dill sprigs.

Buy the Book!

from:
Paradise Found
The people, restaurants and recipes of St. Barthélemy
by Robert & Kara Brooks
Buckley Lane Press
$37.50, Hardcover
Full-color photographs throughout
ISBN: 0-9743127-0-3
Recipe reprinted by permission.