By Todd Barron @ FoodieCuisine.com
Sea Bass with Habanero Sauce
I wanted to make something healthy but tasty and filling the other night and settled on Sea Bass with Edamame. Edamame is a “super” food in that it fills you up while giving you many required nutrients. I really enjoy it with sushi and have had it paired with cooked fish as well.
For the dinner I pan fried (using a tiny amount of oil and butter,) the sea bass filets lightly salted and peppered. I set the filets atop a vegetable mixture mixed in with a fish broth.
For the vegetables I started by boiling whole corn and cutting the kernels off once cooked. I caramelized some diced onion and jalapeno by reducing the vegetables down and adding salt, pepper, and red wine vinegar. I also boiled fresh spinach for a minute, drained it, and added salt, pepper, and red wine vinegar to the spinach.
For the fish broth I bought reduced fish stock, added water, and reduced it down over medium heat for 20 minutes. Once the vegetables, sea bass, and broth were done I combined it all. To do this I put a mound of spinach in each bowl, surrounded it with the vegetable mixture, topped it with a filet of sea bass, and poured the fish stock over the top.
For the sauce, which I drizzled over the top, I roasted habaneros, red bell peppers, and garlic in the oven for 45 minutes. I blended the peppers when they were done in my Vitamix blender along with a tiny amount of olive oil, and salt and pepper for flavor.
The resulting dish was very light in calories and fat but had wonderful flavor to it. The natural sweetness of the corn paired well with the onions and the tartness of the spinach helped offset the heat from the jalapenos. I made sure to cook the sea bass long enough (many people under-cook it,) and the habanero sauce on top erased any fishy flavor. The red bell peppers in the habanero sauce helped cut the heat to an acceptable level, while keeping the flavor.
Overall I was very happy with the dish and my wife liked it too.
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