Products & Gifts / Culinary Creations / Rafael Palomino / Recipes
Pan Seared Chilean Sea Bass with White Beans,
(Scallions, Chorizo in Saffron and Clam Broth)
Ingredients:

For four servings:
4 eight-ounce fillets (1 inch thick)
4 tablespoons vegetable oil

Sauce:
½ teaspoon minced garlic
4 tablespoons vegetable oil
8 tablespoons white beans
4 scallions, light green and dark green parts diced
1 plum tomato, seeded and diced
1 Colombian chorizo (available in Latin American markets), sliced ¼ inch thick on the diagonal
2 cups fish stock
1 tablespoon fresh chopped cilantro
A few threads of saffron
1 tablespoon butter
4 sprigs of thyme for garnish
Method:
Fish:
1. Pan sear the fish in the vegetable oil until crisp on both sides (about 7 – 10 minutes)
2. Place fish in a 450º oven for 7 to 10 minutes until cooked through

Sauce:
1. In a sauté pan, heat the oil.
2. Add the garlic and sauté for about one minute
3. Add the beans, scallions, plum tomato, chorizo and fish stock
4. Stir in cilantro and saffron
5. Cook for about 10 minutes over medium heat
6. Add butter and cook for just another 20 seconds

Presentation:
Pour the sauce onto a plate. Place the cooked sea bass on top. Garnish with thyme.