icon-location Charlotte, NC

SEA BASS WITH A GUAVA AND CITRUS COMPOTE

Seafood

4 Servings

Ingredients

2 lbs Fresh Chilean Seabass (portioned into 4 pieces)
Zest from 1 Lemon, Lime and Orange
4 oz Lump Crabmeat
2 c Arborio Risotto Rice
1/2 c Guava Pulp
1/4 c Fresh Squeezed Orange Juice
1 Orange, peeled and cut into segments
1/4 c Brown Sugar
1/4 c Red Bell Pepper, diced
1/4 c Celery, diced
1/2 c Yellow Onion, diced
6 c Fish Fumet or Chicken Stock
1 c Extra Virgin Olive Oil
1/2 c Hulled Sweet Corn
2 pinches Fresh Dill, chopped
1/4 c Honey
1/4 c Fresh Cilantro, chopped

Method for Citrus Compote

  • In a small skillet, add remaining oil and heat on high.
  • Sauté the celery, peppers, pearl onions and brown sugar.
  • Cook until the sugar start to bubble and then add the orange juice and guava and honey. At the end add the orange segments.
  • Then take off stove and set aside.
  • Cook the filet in the oven for 10 minutes at 350 degrees and pull out of oven.
  • Scoop the risotto on center of the plate.
  • Place fish on top of rice and then add the compote on top.
  • Sprinkle chopped cilantro on top of fish and around rim of plate.

    • 8629 JM Reynes Drive, Charlotte, NC, 28292
    704-547-7444