Ahoy, October (October 21 – October 27)

Hunting for a meal that reflects autumn but you are craving seafood? Ahoy, October. Try my Seared Seabass with Corn Chutney. The flavor of seabass is gentle and refined. It is my favorite fish. Marinate the fish in half orange juice and half sherry. Sear the fish in a touch of olive oil for that magnificent crust. To deep cook the fish, after searing, add a couple of tabs of butter to the pan and douse the seabass with Pastis liqueur. Cover and cook until the desired texture is reached. (Just don’t over-cook the fish.) To make the Corn Chutney simple heat a can of creamed corn, add chopped Hatch peppers (to your level of heat comfort), 1/2 teaspoon of completely crushed cloves, 1 teaspoon of finely chopped rosemary, salt to taste, and shredded Gruyère cheese to thicken the mixture, as desired. Either set the seabass on top of the chutney or set the chutney on the side of the seabass. Top the seabass with 2 sprigs of rosemary and you’ll wish for a harvest moon while on this slow boat dining experience. © Kelly McBride Loft

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