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GW FINS SEA BASS BRAISED IN HOT AND SOUR LOBSTER STOCK
(Makes 4 Servings)
4 each, 5-6 oz Chilean Sea Bass, filets
1 lb. Stemmed and Cleaned Baby Spinach
1 tsp. Sesame Oil
1 Tbs. Olive Oil
4 cups Hot and Sour Stock
Salt and Pepper to Taste
1) Season filets on both sides with salt and pepper.
2) Lightly dust with flour and place in a preheated nonstick pan with 1 teaspoon olive oil and butter. Brown lightly, turn and add stock to the top of the filets. Reduce heat to a simmer and cook for about 5 minutes. While the fish is cooking, sauté the spinach lightly in the rest of the butter and olive oil, season with salt and pepper and the sesame oil. Reserve warm.
3) To serve, place the sautéed spinach in the center of a large pasta bowl. Carefully remove the filets with a spatula and place on top of the spinach. Strain the broth over the fish and serve immediately.
SMALL VERSION HOT AND SOUR BROTH
(Makes 4 Servings)
2 ½ cups Water
1/3 cup Seasoned Rice Vinegar
2 Tbs. Glace de Fruites de Mer Gold
¾ tsp. Sambal Chili Paste
½ tsp. Salt
Mix all ingredients until blended.
