Pecan Grill's Lavender Sea Bass
This is an exquisite seafood dish featuring Chilean Sea Bass, steamed in a lavender and garlic rub (We recommend Thistle Dew Farms' rub, see notes on where to purchase below) with spinach and lemon basmati rice, roasted Campari tomatoes and a caramelized onion Riesling sauce. This recipe is from the Pecan Grill at the Overton Conference Center and Hotel in Lubbock.
- 2 ea Chilean Sea Bass 8 oz boneless skinless
- 2 T Thistle Dew Lavender Tuscan Rub
- 3 ea Campari Tomatoes
- 1/4 C red onion julienne
- 1/2 t thyme dry
- 1/2 t cumin ground
- 3 T butter cubed cold
- 1/4 C Riesling Wine
- 1/2 C Rice
- 1/4 C spinach
- 1/4 C Mirepoux
- 1 T lemon juice
- 1 C water
- Salt & Pepper to taste
For the Sea Bass:
- Coat the Sea Bass in the Lavendar Rub and Refrigerate overnight in a zip lock bag. Heat up a steamer on your stove top make sure the water cannot touch the fish and you can place a lid over the top to trap the steam. Put Sea Bass in Steamer to Cook Temp Of 145°.
For the Tomatoes and Sauce:
- Place a small skillet on the Burner at meduim heat. Cut the Campari Tomatoes in half and saute them face side down, skin up until heated through. Remove from pan when browned and put three pieces on two plates. Add the onions to the pan and caramelize through. Add thyme and cumin then the Reisling wine and reduce. Mount the Reisling and Onion sauce with butter and season with salt and black pepper.
For the Rice:
- Place a Saucepan on Medium Heat and Saute the Mirepoux in a small amount of oil until translucent. Add the Rice to the pan and stir. Add the water and a pinch of salt. Bring to a boil then turn on low and simmer until water is gone and rice is cooked. Add the Lemon and Spinach and toss together. Season as needed.
- Spoon rice in middle of plate and add Sea Bass over the rice with three tomato halves around.
Tried this recipe?Let us know how it was!