Discover how the professionals prepare great table fare
ENCRUSTED TOPPED SEA BASS
4 8-ounce skinless sea-bass fillets 4 ounces candied pecans 4 ounces dried cranberries ½ teaspoon salt and pepper 2 tablespoons canola oil 2 ounces butter
Preheat oven to 350 degrees. In a blender, combine the pecans, cranberries and salt and pepper. Pulse for 30 seconds and put to one side.
Heat the oil into a heavy base frying pan on medium to high heat. Lightly season the sea bass with salt and pepper and place into the frying pan. After 2 minutes, add the butter to the pan and cook for another 2 minutes, then turn over and cook for another 4 minutes. Cooking times vary, depending on thickness of sea bass. The fish is cooked when it looks translucent in the center and will be an opaque white.
Put the pecan and cranberry mix on top of the sea bass and place in the oven for 30 seconds to lightly brown the pecans.
For serving, spoon beurre blanc (an emulsified butter sauce) onto a plate and place the sea bass on top. Serve with fresh asparagus and yellow rice.
SEARED BLACKENED SCALLOPS (MANGO BEURRE BLANC)
Chef John Venuto
1 ounce shallots 2 ounces white vinegar 2 ounces white wine 2 ounces diced mango 6 ounces heavy cream 6 ounces unsalted butter 6 ounces scallops 2 ounces blackening seasoning 1 ounce olive oil
For the sauce, reduce the shallots, vinegar, wine and mango over high heat until half. Add the cream and reduce until thick, then remove from the stove. Puree in a blender until smooth then add the butter while blending. Season with salt and pepper and keep warm.
Dust the scallops in the blackening seasoning and lightly sauté in a hot pan. Put sauce on the plate and place the scallops on top.
COCONUT JACK’S WATERFRONT GRILLE 5370 Bonita Beach Road SW, Bonita Springs; 239-676-7777, coconutjacks.com