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Black Chilean Sea Bass & Wild Rice with Lemon Capered Leeks

03 December 2016 |
Black Chilean Sea Bass & Wild Rice with Lemon Capered Leeks

"Much of my cuisine focuses on fresh, sustainable seafood of the kind provided by Chefs Trading. This recipe for Black Chilean Sea Bass is a perennial favorite."

To prepare:

Wild Rice

• Heat a large saucepan over a medium-high flame and add olive oil and garlic.
• Sweat the garlic, then add thyme and wild rice.
• Add vegetable stock; let simmer for 35 minutes (or until al dente)

Braised Leeks

• Cut leeks in half and clean thoroughly.
• Heat a large pan over high flame and add leeks face down.
• Once leeks reach a caramelized color, flip them to sear the other side.
• Add capers, thyme, lemongrass, minced garlic, and wine to the pan.
• Reduce wine and remove from heat.
• Add lemon zest to finish.

Sea Bass

• Heat 2 tablespoons of olive oil in a large pan over a high flame.
• Add fish face down.
• Cook for 7 minutes for a crispy skin.
Serve and enjoy!


Additional info

  • Featured Chef: Roze Traore
  • Restaurant: Private Chef
  • Location: New York, NY
  • About the Chef: A graduate of Le Cordon Bleu, Chef Roze is a personal/private chef working for both his own personal clientele and many high-end clients in the fashion industry.
  • Ingredients Used in This Dish: 3 Cloves of Garlic (minced), 1 Cup of Wild Rice, Fresh Thyme, Salt & Pepper (to taste), 3 Leeks, 1 Teaspoon of Capers, 1 Whole Sea Bass, EVOO, 2 Cups of Vegetable Stock, 2 Lemons