Pan Seared Sea Bass Recipe
Corn & Tasso Macque Choux, Creole Mustard Vinaigrette, Crispy Okra
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Ingredients
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For the Pan Seared Sea Bass
For the Corn & Tasso Macque Choux
For the Creole Mustard Vinaigrette
For the Crispy Okra
Method
Cooking the Sea Bass
- 1
Step 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Step 2
Season the sea bass fillets with salt and black pepper on both sides.
- 3
Step 3
Place the seasoned sea bass fillets in the hot skillet, skin side down, and cook for 4-5 minutes.
- 4
Step 4
Carefully flip the fillets and cook for an additional 3-4 minutes or until cooked through.
- 5
Step 5
Remove the sea bass from the skillet and set aside.
Preparing the Corn & Tasso Macque Choux
- 6
- 7
Step 2
Add the diced Tasso ham and sauté for 2-3 minutes until slightly crispy.
- 8
Step 3
Add the red bell pepper, corn kernels, and green onions; cook for another 5 minutes.
- 9
Step 4
Pour in the heavy cream and season with salt and black pepper, cooking until thickened, about 3-4 minutes.
- 10
Step 5
Remove from heat and keep warm until serving.
Making the Creole Mustard Vinaigrette
- 11
Step 1
In a small bowl, whisk together the Creole mustard, red wine vinegar, olive oil, and honey.
- 12
Step 2
Season with salt and black pepper to taste.
- 13
Step 3
Set aside until ready to serve.
Frying the Crispy Okra
- 14
- 15
Step 2
Dredge the sliced okra in the cornmeal mixture, ensuring they are well coated.
- 16
Step 3
In a deep skillet, heat vegetable oil over medium-high heat.
- 17
Step 4
Fry the okra in batches until golden brown and crispy, about 3-4 minutes per batch.
- 18
Step 5
Remove the okra and drain on paper towels. Season with salt while hot.