• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Red Quinoa-Crusted Sea Bass with Artichoke Asparagus Stir-Fry

    In this recipe tender sea bass is sauteed with a generous crust of red quinoa on one side for a crunchy textured dish. A rich balsamic reduction adds an amazing deep sweet-tart sauce to the plate.

     

    Marilu Madueño is the chef and partner of Huaca Pucllana, a restaurant in Lima, Peru built on the site of a pre-Inca ruin. The food at the restaurant blends old-world cooking techniques with traditional Peruvian ingredients for a continental twist on novo-andino cuisine.


    Ingredients
    For the Balsamic Reduction
    1
    500 ml bottle balsamic vinegar
    2
    cups
    red wine
    1
    pound
    1 1/2 ounces sugar
    1
    tablespoon
    butter
    *
    kosher salt, to taste
    For the Sea Bass
    4
    7-ounce sea bass filets
    3 1/2
    ounces
    all-purpose flour
    1
    egg, beaten
    7
    ounces
    red quinoa, cooked al dente
    3
    ounces
    Olive Oil
    3
    ounces
    butter
    7
    ounces
    blanched artichoke hearts, each heart cut into 8 wedges
    7
    ounces
    blanched green asparagus tips
    *
    kosher salt and freshly ground black pepper, to taste
    *
    mixed greens, for garnish
    Directions
    To make the balsamic reduction, add the balsamic vinegar, red wine, sugar and salt to a small saucepan. Over medium heat, reduce the mix to about one-third the original volume and it has the consistency of honey. Add butter and mix until butter is completely melted.
    For the fish, preheat the oven to 350F. Skin the sea bass filets and season with salt and pepper to taste.
    Coat the side where the skin was removed with flour. Dip the same side into the beaten egg and then dip it into the cooked quinoa so that a layer of quinoa sticks to the egg.
    Heat the oil in a pan, then add the fish quinoa-side down and fry until golden. Transfer the fish, quinoa-side up, to an oven-safe dish and bake 6 to 8 minutes until center of fish is cooked but juicy.
    Melt butter in a pan, carefully add the blanched vegetables and lightly stir-fry. Add salt and pepper to taste.
    Divide the stir-fried vegetables onto four plates, then add a filet, crust-side up, to each plate. Pour the balsamic reduction around the fish and garnish with mixed greens.

    The base number of servings for this recipe is 4
    OK

    Categories 

    FishSauce

    Write a Review