Sea Bass with Summer Corn and Bacon Relish
Ingredients
- 2 Fresh Sea Bass Fillets
- 2 ears of sweet corn kernels cut off the cobb
- 6 strips Caraluzzi’s Sliced Bacon diced
- 3 fresh scallions thin sliced (and separate the white from the green)
- ½ red bell pepper diced
- 4 Cups fresh Baby Arugula approx. 3oz
- 2 Tbsp fresh lemon juice divided
- 1 Tbsp rice wine vinegar
- 1 Tbsp Caraluzzi's Extra Virgin Olive Oil
- ¼ Tbsp cayenne pepper
- salt & pepper to taste
- 1 lb. Caraluzzi’s Zucchini Orzo optional
Instructions
- Dice the bacon and place into a dry sautée pan over medium heat. Allow fat to render down and bacon to crisp while stirring occasionally. Approximately 8-10 minutes.
- Once bacon is crisp add the diced bell peppers and white portion of the scallion and cook until vegetables become tender, about 2 minutes. Then add in the corn kernels, stir and continue cooking until corn is warmed, then add rice vinegar, cayenne pepper, salt & pepper. Cook for 2 minutes, turn off heat and set aside.
- Season the Sea Bass Fillets with salt & pepper and 1 teaspoon of lemon juice. Add olive oil to a hot pan and then add the sea bass fillets and sear fillets for approximately 2-3 minutes per side. Bring to an internal temperature of 145 degrees.
- Toss the arugula with the other teaspoon of lemon juice and then make a bed on each plate. Then add one fillet to each plate and top each with a portion of the corn relish and garnish with the green scallions.
Notes
Optional - can either replace the arugula with some warmed Caraluzzi’s Zucchini Orzo or in addition to the arugula for an overall heartier meal.