Pan Seared Chilian Sea Bass Recipe
From trumps marina hotel. high stakes restaurant gluten free
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Oven
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 28 ounces chilean sea bass,cut into 7 ounce portions
- 1 cup red bell pepper,thinly sliced
- 1 cup poblano pepper,thinly sliced
- 1 leek, diced
- 3 ounces dry white wine
- 2 cups fish stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can(15 ounces) baby corn,drained
- 1 tablespoon butter
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