A beautiful sea bass steak deserves the royal treatment! A quick marinade and saute with fine olive oil is all it needs to let the flavor shine. Served over a decadent cream cheese polenta, it’s hearty, delicious and sophisticated enough to serve to family and guests.
Yield: 4 servings
2 sea bass fillets, about 6 oz. each
1 ½ tbsp. sea salt
1 tbsp. sugar
4 tbsp. olive oil, separated
3 cups water
¾ cups quick-cooking polenta
1 tsp. salt
1 red onion, julienne
4 small scallions, halved lengthwise
3.5 oz. cream cheese
Freshly ground pepper
1 lemon, peeled and cut in wedges
Mix 2 cups of water with sea salt and sugar. Put the sea bass in a glass baking pan and cover with the brine. Cover and refrigerate for about 20 minutes.
In in a medium saucepan, bring water and milk to a boil. Add in polenta stirring slowly using a wooden spoon (to avoid lumps). Cook 60. seconds. Remove and reserve. Season with salt and pepper, mix in cream cheese, cover and reserve (warm).
Remove the fish from the fridge, discard brine and Rinse under cool water. Dry with paper towels.
Heat 2 tablespoons olive oil in a sautee pan and saute the fish for about 2 minutes, flip and add scallions, cook for an additional 2 to 3 minutes.
Toss the red onion with scallions and lemon wedges, and 2 tbsps. of olive oil.
Arrange the polenta on the plate and top with a sea bass fillet.
Top with scallions and lemons. Season with ground pepper
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