SOCIAL MEDIA

19 March 2010

Cumin Crusted Chilean Sea Bass and Polenta with Peas and Pancetta

Forrest loves Chilean Sea Bass, but it's hard to find locally.  He lucked out on a recent visit to Whole Foods and came home with a beautiful piece of fish.  When enjoyed with a Patagonia Pinot Noir, this was a special treat!

Cumin Crusted Chilean Sea Bass
Adapted from Cooking Light

1 tablespoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) Chilean sea bass filets (about 1 inch thick)
1/2 teaspoon olive oil
2 tablespoons chopped fresh parsley
4 lemon wedges

Preheat oven to 375°.

Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets.

Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375° for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.

Polenta with Peas and Pancetta
Adapted from Food Network

1 tablespoon extra-virgin olive oil
2 to 3 slices pancetta cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
Salt and freshly ground black pepper
1 cup frozen peas
A couple handfuls grated Parmigiano-Reggiano


Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.