MSGID: 1:396/45.0 6706e664   
   October 10: World Porridge Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Seared Chilean Sea Bass w/Spicy Corn Porridge   
    Categories: Seafood, Vegetables, Fruits, Chilies, Herbs   
         Yield: 1 Serving   
       
   MMMMM------------------------BUTTERSCOTCH-----------------------------   
         2 tb Butter   
       1/2 c  Dark brown sugar   
       1/3 c  Heavy cream   
       1/2 ts Vanilla extract   
              Salt   
      
   MMMMM-----------------------PICKLED APPLES----------------------------   
       1/2 c  Sugar   
         1 c  White vinegar   
     1 1/2 c  Water   
         3    Granny Smith apples; peeled,   
              - in small dice   
       1/4 c  Cilantro; chopped   
      
   MMMMM----------------------------CORN---------------------------------   
         4    Ears corn; niblets only   
         1 ts Red chile flakes   
         3 tb Creme friache   
         2 tb Olive oil   
         1 tb Butter   
         3    Sprigs thyme   
      
   MMMMM----------------------------BASS---------------------------------   
       1/2 ts Cumin   
       1/2 ts Coriander   
       1/2 ts Allspice   
              Salt & pepper   
         6 oz Chilean sea bass; skinned   
         3 tb Olive oil   
         1 tb Feta; crumbled, garnish   
       
     FOR BUTTERSCOTCH: In a heavy bottomed sauce pan, melt   
     butter over low heat, add sugar and stir with a wooden   
     spoon until the sugar dissolves. Keep stiring until the   
     mixture thickens and begins to resemble molten lava,   
     about 3-5 min. when mixture begins to take on a nice   
     caramel color and smells of caramel add the heavy cream.   
     Lower heat and whisk. Bring to a boil and cook about 10   
     min at a mild simmer. Remove from heat and transfer to a   
     eat proof bowl. Once the sauce cools a bit, add vanilla   
     and salt to taste. Cool to room temperature and reserve.   
        
     FOR PICKLED APPLES: In a sauce pan, bring the sugar,   
     vinegar, and water to a boil. Remove from heat and cool   
     slightly. Pour over apples and allow to pickle for a   
     minimum of 25 minutes or up to 1 hour. Drain apples,   
     toss with cilantro, black pepper to taste, and 2 TB of   
     olive oil. Reserve.   
        
     FOR CORN: In a medium sauce pan heat olive oil over   
     medium heat. Add thyme and stir for about 45 seconds to   
     release flavor, remove. Add chile flakes, then add corn,   
     let sit for the first 2 min then stir. Cook until corn   
     is tender, about 5 min. Remove from heat and add creme   
     fraiche, adjust seasoning with salt.   
        
     FOR BASS: Heat a non stick sauté pan over medium heat,   
     add olive oil. Season fish on both sides with the spices   
     and season with salt and pepper. Sear fish on one side   
     for about 2 minutes or until golden. Flip over and sear   
     on the other side, add the butter and baste the fish   
     with the melted butter until cooked.   
        
     TO PLATE: Place a dollop of butterscotch on plate, add   
     corn in the center and lay fish next to it. Top fish   
     with pickled apples and sprinkle with feta. Serve.   
        
     By Gusto Bellmedia   
        
     RECIPE FROM: https://www.gustotv.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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