Chef Heath Schecter
Info:
-Hey Chef Heath – a personal chef experience (providing personal chef dinner parties in the comfort of your own home).
-“I’m a chef & my kids want buttered noodles” cookbook of recipes over the years, where a portion of proceeds go to Project Semi-Colon which helps people (kids) that have suicidal tendencies and/or anxiety issues that can lead to suicidal thoughts.
Recipe:
Sauteed Chilean Sea Bass with Parsnip Puree and Roasted Red Pepper, Tomato & Garlic Sauce
Yields 2 servings
Sea Bass:
2 – 6 oz Chilean Sea Bass Filets
2 T Olive (or Veg, Canola, Grapeseed) Oil
Salt & Pepper
Method:
In a saute pan on med-high heat, add oil, and allow to get hot.
Season both sides of sea bass filets with salt and pepper.
Place top side of fish face down on pan, allow to sear/cook 4 min, flip, cook 1 min, and turn off heat, keep fish in pan.
Parsnip Puree:
1 lb parnsips, cleaned and chopped
½ c heavy cream
1 garlic clove, minced
Salt and pepper to taste
Method:
Add all ingredients to a pot, allow to cook over medium heat until parsnip is tender.
Place all ingredients to a blender and blend until smooth.
Roasted Red Pepper, tomato and garlic sauce:
2 red bell peppers (or 6 oz jarred roasted red pepper)
1/3 cup fire roasted diced tomatoes
1 clove roasted garlic (1 tsp)
½ tsp ground Aleppo pepper (or red pepper flakes)
Salt and pepper to taste
Method:
Roast bell peppers until charred all over, place into a bowl and cover with plastic wrap to steam) Once cooled, peel skin and remove stem and seeds. Or, use 6 oz of jarred roasted red peppers.
Add peppers, tomatoes, garlic, Aleppo pepper to a blender, blend to smooth. Pour into a sauce pan, over medium – low heat, and cook 5 minutes to heat thru and slightly reduce.
Season with salt and pepper
Plating:
Add about ½ cup of parsnip puree to center of plate. Place sea bass on top of puree and then drizzle red pepper tomato sauce around the outside of the parsnip puree.
