Chef Robert Sturm: Zesty Sea Bass
By FBWorld Team

Summer is a wonderful time for seafood and this recipe by Master Chef Robert Sturm (one of our favorites) is sure to perk-up your taste buds and impress any dinner guests. Enjoy!

Zesty Sea Bass
By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada

Made with:
Newfoundland Coldwater Shrimp, Canada
Virtually any kind of mild, white fish will work well with this recipe.

Step One

2 oz. Olive Oil
2 tbls. Shallots (minced)
1 tspn. Garlic (minced)
1 pinch Saffron
2 tbls. Red Bell Pepper (brunoise)
2 tbls. Celery (peeled, brunoise)
1 tbls. Carrot (brunoise)
4 TB Cilantro (chopped)
1 tbls. Parsley (chopped)
2 tbls. Tomato (brunoise)
12 oz. Spicy Tomato Juice
TT Salt
TT Pepper Mix Blend

1. Sweat shallots, garlic, saffron, bell pepper, celery and carrot in olive oil.

2. Add tomato juice. Simmer 15 minutes.

3. Stir in cilantro, parsley and tomato.

4. Simmer additional 15 minutes.

5. Season to taste. Reserve.

Step Two

6 oz. Spinach
2 tbls. Onion (1/4" diced)
1 tbls. Butter
TT Salt
TT Pepper Blend
6 0z Filet of Sea bass
Vegetable Oil (as needed_
2 oz. of Shrimp
1 oz. Almonds (toasted)
1 Fresh Lemon

1. Sauté onions and spinach. Season to taste. Reserve.

2. Season Sea Bass with oil and spices. Broil or sauté until done.

3. Place spinach mix on plate.

4. Top with sea bass. Garnish with warm shrimp and almonds.

5. Garnish plate with vegetables. Napé sea bass, shrimp and vegetables with sauce. Squeeze lemon juice from fresh lemon on top of fish.

Other Robert Sturm Recipes:
All Nighter
Balsamic Syrup
Banana Spider Split
Cactus Pear and Syrah Sorbet
Caramel Peanut Butter Sauce
Caramel Sugar Decorations
Chocolate Bee’s Wax
Chocolate Mango Symphony
Chocolate Sauce
Crème Anglaise Sauce
Custard Mix
Ham & Eggs with a Horseradish Cream Sauce and Pickled Onion
Ham and Grits Soufflé with Maderia Chanterelle Sauce
Hawaiian Ahi Ahi
Jiko Dazs
Mango Chutney Sauce
Melba Sauce
Pulled Sugar Decorations
Russian River Salmon Hash Hazelnut Curry and Fume Blanc Nage
Stacked Tomato Salad Sonoma County Herb Vinaigrette
Sugar Decorations
Sunshine Salmon
Zesty Sea Bass

Other Related Links:
Fusion Cuisine

Dessert Art


 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |