Black Sea Bass with Corn and Jumbo Lump Crab Saute

Ingredients

• 0.5 cup chicken stock see 
• 1 tablespoon chives minced
• 2  ears corn fresh sweet
• 2  to 4 roasted fingerling potatoes 
• 1 teaspoon thyme leaves fresh chopped for garnish
• 2 ounces lump crab picked over
• 2 ounces blended olive oil 
• 0.3 cup onion diced
• 1 teaspoon poblano pepper diced
• 0.5  bell pepper diced red
• 1 serving salt and pepper black freshly ground
• 8 ounces sea bass fillet black cleaned
• 2 tablespoons butter sweet cold

Equipment

• bowl
• frying pan
• knife
• whisk
• spatula

Directions

1. Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
2. Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes).
3. Remove from pan and keep warm.
4. Add the remaining 2 ounces olive oil to the saute pan.
5. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute.
6. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste.
7. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
8. Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes.
9. Garnish with a sprig of thyme.