Pan Seared Chilean Seabass, Wilted Leeks

4 / 6 oz.    seabass Fillets, skinned and boned
  seasoning Salt (to taste)
  freshly Ground pepper (to taste)
  flour (as needed)
2                Idaho potatoes, peeled, split, and       
12             baby red bell peppers
4 T            unsalted Butter
2 T            olive Oil
½ cup       dry White Wine
1 cup        shrimp or Fish Stock
1 T             fresh Parsley, chopped
1 t              fresh Cilantro, chopped
1                garlic Clove, chopped
1 t              fresh Lemon Juice
2 cups      green Leeks, chopped
½ t             sugar
2/3 cup     balsamic Vinegar

1.   Preheat oven to 400 degrees F.  Season fillets with salt and pepper, to taste.  Dust with flour.  
Heat 2 tablespoons of butter and olive oil  in a large skillet, over medium high heat, in a large
skillet.  Sear the fish on both sides until crispy.  Add chopped garlic, potatoes, baby red
peppers, and cook for another 3 minutes.

2.  Add white wine, shrimp stock, lemon juice, parsley and cilantro, when the sauce comes to a
boil, place in the oven and bake for minutes.

3.  Melt 2 t butter over medium heat, in a small skillet.  Add leeks and sugar.  Cook until tender
and sweet.

4.  Add balsamic vinegar into a small sauce pan.  Reduce rapidly over medium high heat until
vinegar is a syrupy glaze.

5.  Spoon wilted leeks onto four dinner plates.  Top with a piece of fish.  Spoon the wine
reduction over top, followed by a drizzle of balsamic glaze.


You could  garnish with crispy fried leek strings as shown, by cutting the white part of the leek
thin julienne, dust with salt and flour, then deep fry till golden brown, set aside on parchment
paper until ready to serve, you can prepare crispy leek hay an hour in advance.
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Yield:     4
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