Pan Seared Chilean Sea Bass, Roasted Baby Corn And Colorful Pepper Infused Broth

• 2 T olive oil
• 4 7 oz sea bass steaks
• 1 poblano pepper, julienned
• 1 red bell pepper, julienned
• 8 oz leeks, diced
• 3 oz white wine
• 2 1/2 cups fish stock
• salt and pepper, to taste
• 16 ears baby corn, grilled

1. preheat oven to 400F
2. In a saute pan, add olive oil and sea bass. Saute until brown on both sides. Remove from pan. finish cooking fish in oven about 3 to 5 minu.
3. In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by 2/3 and add fish stock and reduce by 1/4. Season.
4. In a large bowl, add fish broth. Placd sea bass in center of bowl. Garnish with corn.

olive oil, bass steaks, pepper, red bell pepper, leeks, white wine, fish stock, salt, corn

Taken from www.epicurious.com/recipes/member/views/pan-seared-chilean-sea-bass-roasted-baby-corn-and-colorful-pepper-infused-broth-50010218 (may not work)