Seared Chilean Sea Bass And Lobster With Thyme Scented Tomato

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (6 ounce) fresh chilean sea bass fillets
• 1 fresh lobster tail
• 1 teaspoon ginger, chopped
• 2 garlic cloves, chopped
• 2 ounces onions, chopped
• 4 medium tomatoes, chopped
• 6 slices smoked bacon, diced
• 6 ounces chicken stock
• 3 sprigs thyme, stems removed
• 16 pieces asparagus
• 1 medium onion, sliced thin
• 4 idaho potatoes, peeled and cubed
• 4 ounces butter
• 3 ounces milk
• 2 teaspoons chives, chopped

Recipe

• 1 over medium heat cook the bacon until crisp and remove the bacon.
• 2 in the bacon fat sweat the chopped onions, garlic and ginger until soft.
• 3 add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
• 4 season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
• 5 finish with one-ounce butter and adjust seasoning.
• 6 cook sliced onions over medium heat in oil until light brown. boil potatoes and puree when soft. add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
• 7 blanch asparagus and season.
• 8 season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
• 9 cooking times will vary depending on thickness of fish. fish should be just done in center.
• 10 remove lobster meat from shell, season and cook in same pan until cooked through. remove and slice into four pieces.
• 11 in large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.