Chilean Sea Bass

Hey everyone I am back, sorry for the lack of posts, but it looks like for now I am only going to be able to post about once every 2 weeks, you know I am a student and have a 5month old after all.

 Today I made an amazing Sauteed Chilean Sea Bass with Creamy Jasmin rice with Coriander Broth,
 I used the Chilean Sea Bass in place of Turbot, i would have gone with something a bit cheaper but HEB didn't have a cheaper meaty white fish and no one that I know of around here has Turbot, but at 21 bucks a pound it sorta blew my budget, luckily I already had 95% of the ingredients needed for the recipe today. Lets get into it:

Sauteed Chilean Sea Bass with Creamy Jasmine Rice and Coriander Broth:

Serves 2:

1 1/2 Cups Chicken Stock
1 Tablespoon Coriander Seeds
1 teaspoon Fennel Seeds
1 Star Anise
Dash of Cayenne Pepper
2 Cups Water
1 1/2 Cups Jasmine Rice
1 Tablespoon Canola Oil
2 8oz Chilean Sea Bass Fillets
1/2 Cup Heavy Cream
Zest from 1 Lemon
1 Tablespoon Cilantro, Julienne

For the Sauce:
 Place the Chicken Stock in a small pot and bring to a simmer over medium heat. Then add the Coriander, Fennel, Star Anise and Cayenne Pepper, simmer for 20 mins. Season with salt and pepper, Strain, and Set aside.

As the broth is simmering, Place 1 1/2 Cups of the water in a medium Saucepan and bring to a boil over high heat. Add 1 teaspoon of salt and pepper, then add the rice and lower to a simmer. Cook until just underdone, about 6 minutes, you still want it to have a bite to it, set aside.

For the Fish:
Place a nonstick Saute pan over high heat and add the Canola oil. Season the Bass with salt and pepper on both sides, when the oil is hot add the Bass. Cook until nicely seared on the first side, about 6 minutes. Flip and finish cooking, about 3 minutes.

As the fish is on the first side, Combine the remaining 1/2 cup of water and the 1/2 cup of cream in a pan and bring to a simmer, Add the rice and stir to combine. Season to taste, add the zest from 1 lemon and 1 Tablespoon of Cilantro, Stir to incorporate

Gently reheat the Sauce.

To serve:
place about 1/2 the rice in the center of each bowl, or plate if you don't have a big enough bowl. Top each with a Fillet, spoon the sauce around the rice. Serve immediately.

This was really an amazing dish. The broth had a TON of flavor and the rice was almost risotto like and the lemon added a nice citrus note. I paired this with a 2010 "The Fog" Pinot Noir a light body red wine...I know what you guys are thinking, but no i am not breaking a "Rule of Wine" by pairing a Fish with a red wine that is in fact a myth.....you don't want a full bodied wine because it will drain out the flavor of the fish, but the light body of this Pinot Noir and the meaty Chilean Sea Bass goes great together