Bay Winds® Poblano Queso Sea Bass with Birria Corn
Bay Winds® Poblano Queso Sea Bass with Birria Corn
Directions
- Spray the fish with pan spray then season with salt and black pepper.
- Bring the water and salt to a boil. Add in rice then simmer covered until water is absorbed.
Place rice in bowl add black beans, toss to combine. Hold warm for service.
-
Warm the birria sauce, teardrop peppers, with the corn and jalapeno blend. Simmer to reduce liquid by half. Reserve warm.
- Warm heavy cream whisk in roasted poblano peppers. Simmer to reduce by a third. Whisk in queso until the sauce coats the back of a spoon. Hold warm for service.
- Cook the sea bass for 3-4 minutes per side on the grill to an internal temperature of 145°.
- Place a portion of the black bean and rice mixture on a warm entrée plate. Spoon the birria corn and jalapeno blend around the base of the rice.
Top or place next to rice grilled sea bass filet.
Ladle poblano queso over the fish. Sprinkle cilantro over the plate. Place Peruvian tear drop peppers around for garnish.
Place lime wedges and roasted jalapeno on plate then serve.
Ingredients
- 1 8 oz Bay Winds® sea bass filet(s)
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 oz Contigo® Queso Blanco
- 4 oz Nature's Best Dairy® Cream, Heavy
- 1 ea Peak Fresh Produce® Poblano Peppers, roasted, seeded, peeled and small dice
- 1/2 xup Asian Pride® Jasmine Rice
- 2 1/2 cup water
- 1/8 tsp sea salt
- 2 tbsp Contigo® black beans, rinsed and drained
- 1/4 cup Contigo® Birria Base, prepared
- 1/4 cup Simplot® RoastWorks®: Flame-Roasted Corn & Jalapeño Blend
- 1 ea Peak Fresh Produce® Jalapeño Pepper(s), roasted for garnish
- 1/2 ea Peak Fresh Produce® Lime(s), cut into wedges
- 1/4 tsp Peak Fresh Produce® Cilantro, minced for garnish
- 1 tbsp Peruvian Tear Drop Peppers, drained for garnish
Chef Anthony Bussiere - Corporate Chef, Performance Foodservice - NorthCenter
