Sea Bass
four 6- to 8-ounce Blue Sea Bass fillets, skinned
2 tablespoons extra virgin olive oil
2 tablespoons chopped shallots
1 teaspoon chopped fresh garlic
½ cup Chardonnay or other full-bodies, dry, white wine
8 ounces Bay shrimp
½ cup Italian bread crumbs
½ cup peeled, seeded and diced tomatoes
½ cup freshly grated Reggiano Parmesan cheese
3 tablespoons sour cream
1 tablespoon fresh dill
salt and pepper to taste
salt, pepper and flour for dusting
Mango Citrus Sauce
2 overripe mangoes, peeled, seeded and chopped
2 ounces dry vermouth
¼ cup Chicken Stock
1 teaspoon lime juice
1 teaspoon orange juice
Preparation
Preheat oven to 425°F
Shrimp Mixture: heat 1 tablespoon olive oil in a sauté pan and sauté the shallots until translucent. Add garlic and, when fragrant, pour in the wine. Add shrimp and cook until half done (approximately 2 minutes). Add bread crumbs, half of Parmesan cheese, sour cream and dill. Add tomatoes and salt and pepper to taste. Set aside.
Sea Bass: Dust the fillets with flour and pan sear in the remaining 1 tablespoon of olive oil. Place the Sea Bass on a nonstick baking sheet and top with the shrimp mixture. Sprinkle with the remaining Parmesan cheese. Bake in the preheated oven for 5 minutes. Switch oven to broil and finish until browned (approximately 2 minutes).
Mango Citrus Sauce: While the fish is cooking, place the mangoes, vermouth, stock, lime juice and orange juice in a blender and blend until smooth. Transfer to a saucepan and bring to a simmer.
Presentation: Spoon the sauce onto plates. Set the fish on top. Serve with couscous or rice pilaf and vegetables.