Side Pannel
Red Chile-Crusted Sea Bass W/clam/mussel/calamari Risotto 1/
Red Chile-Crusted Sea Bass W/clam/mussel/calamari Risotto 1/
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- ---------------------------TOMATO/CHIPOTLE SAUCE---------------------------
- 1/8 c Virgin Olive Oil; plus
- 1 tb Virgin Olive Oil
- 2 ts Roasted Garlic; peeled and
- -minced
- 1 lb Roma Tomatoes; blackened
- -over open grill or in oven
- 1/4 c Fresh Cilantro Leaves;
- -chopped
- 2 Chipotle Chiles En Adobo;
- -chopped
- 1/8 c Red Wine Vinegar
- 1 1/2 ts Salt
- 1/2 ts Granulated Sugar
- 1 Bottle Red Rhone Wine
- -(Eh?..Wino I Ain't)
Directions
CHILE-CRUSTED SEA BASS
2 tb Caribe Chile Flakes (Or Sub.
-Yer Own)
1 tb Dried Oregano Leaves
1/4 c New Mexican Chile Powder (Or
-Sub)
1 tb Salt
2 lb Sea Bass; cut into 8 oz.
-fillets
RISOTTO
1/4 c Olive Oil; plus
6 tb Olive Oil
1/2 c White Onions; chopped
2 Garlic Cloves; sliced
2 Bay Leaves
1 tb Fresh Thyme; chopped
1 lb Clams, Manila, In Shell
1 lb Mussels, In Shell; scrubbed
-and beards removed
1/2 c Dry White Wine
2 c Fish Stock; or Unsalted Clam
-Juice
1 md Shallot; finely minced
1/2 c Arborio Rice; raw
1/4 c Parmesan Cheese; grated (Up
-To 1/2 Cup)
1 lb Calamari; cleaned and sliced
-into rounds
1 tb Fresh Chives; snipped
1 tb Fresh Marjoram Leaves;
-chopped
FOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP olive oil in skillet over medium
heat until just smoking; add onions; saute until carmelized, abt. 10 min.
Transfer onions to food processor; add garlic and 1/2 the tomatoes; pulse
until finely chopped but not pureed; add cilantro and chipotles; pulse to
mix. Transfer to nonreactive bowl; reserve.
Peel and seed remaining tomatoes; roughly chop. In a nonreactive bowl,
combine tomatoes, remaining olive oil, vinegar, salt, and sugar; fold in
pureed tomatoes to coat evenly; cover; chill in refrigerator.
Place wine in nonreactive saucepan over medium heat; bring to a boil;
reduce by 75 percent (to abt. 1 cup); stir into salsa; reserve (keep warm).
FOR SEA BASS: Place chile flakes and oregano in dry skillet over medium
heat; gently toast until fragrant (abt. 2 min.). Transfer to a spice
grinder and pulse until smoothly combined. Transfer into a small bowl and
ad chile powder, sugar, and salt. Stir to combine.
Place sea bass filltes on nonreacitve tray lined with parchment paper; coat
on both sides with chile rub; wrap in plastic and reserve in refrigerator.
FOR RISOTTO: Heat 3 TBSP olive oil in a heavy-bottomed skillet over medium
heat. Add onions, garlic, bay leaves, and thyme. Saute until onions
soften.
Add clams. After 1 min., add mussels and cook another minute. Deglaze
with white wine and fish stock; bring to a simmer.
When shells open remove skillet from direct heat. Pick shellfish from
broth and transfer to a bowl. Remove clams and mussels from shells and
reserve. Discard shells.
Strain stock through fine chinois into clean saucepan and reserve.
continued in part 2
2 tb Caribe Chile Flakes (Or Sub.
-Yer Own)
1 tb Dried Oregano Leaves
1/4 c New Mexican Chile Powder (Or
-Sub)
1 tb Salt
2 lb Sea Bass; cut into 8 oz.
-fillets
RISOTTO
1/4 c Olive Oil; plus
6 tb Olive Oil
1/2 c White Onions; chopped
2 Garlic Cloves; sliced
2 Bay Leaves
1 tb Fresh Thyme; chopped
1 lb Clams, Manila, In Shell
1 lb Mussels, In Shell; scrubbed
-and beards removed
1/2 c Dry White Wine
2 c Fish Stock; or Unsalted Clam
-Juice
1 md Shallot; finely minced
1/2 c Arborio Rice; raw
1/4 c Parmesan Cheese; grated (Up
-To 1/2 Cup)
1 lb Calamari; cleaned and sliced
-into rounds
1 tb Fresh Chives; snipped
1 tb Fresh Marjoram Leaves;
-chopped
FOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP olive oil in skillet over medium
heat until just smoking; add onions; saute until carmelized, abt. 10 min.
Transfer onions to food processor; add garlic and 1/2 the tomatoes; pulse
until finely chopped but not pureed; add cilantro and chipotles; pulse to
mix. Transfer to nonreactive bowl; reserve.
Peel and seed remaining tomatoes; roughly chop. In a nonreactive bowl,
combine tomatoes, remaining olive oil, vinegar, salt, and sugar; fold in
pureed tomatoes to coat evenly; cover; chill in refrigerator.
Place wine in nonreactive saucepan over medium heat; bring to a boil;
reduce by 75 percent (to abt. 1 cup); stir into salsa; reserve (keep warm).
FOR SEA BASS: Place chile flakes and oregano in dry skillet over medium
heat; gently toast until fragrant (abt. 2 min.). Transfer to a spice
grinder and pulse until smoothly combined. Transfer into a small bowl and
ad chile powder, sugar, and salt. Stir to combine.
Place sea bass filltes on nonreacitve tray lined with parchment paper; coat
on both sides with chile rub; wrap in plastic and reserve in refrigerator.
FOR RISOTTO: Heat 3 TBSP olive oil in a heavy-bottomed skillet over medium
heat. Add onions, garlic, bay leaves, and thyme. Saute until onions
soften.
Add clams. After 1 min., add mussels and cook another minute. Deglaze
with white wine and fish stock; bring to a simmer.
When shells open remove skillet from direct heat. Pick shellfish from
broth and transfer to a bowl. Remove clams and mussels from shells and
reserve. Discard shells.
Strain stock through fine chinois into clean saucepan and reserve.
continued in part 2
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