From: Chef Ted Peters, Azurea at One Ocean, Atlantic Beach, FL. Yield: 4 servings.
4-5 oz. Chilean sea bass
8 oz. spiny lobster meat, roasted, shelled, diced
4 oz. olive oil
6 cloves garlic, shaved
2 jalapeños, small dice
2 shallots, shaved
2 mangos, ripened and diced into ½" cubes
4 limes, juiced and reserved
1 bunch cilantro, chopped
3 oz. light brown sugar
2 roasted piquillo chiles, julienned
2 oz. soft butter
1 oz. toasted and ground coriander seeds, white peppercorns, mustard seeds and fennel seeds, equal parts of each
2 oz. grape seed oil
3 sweet potatoes, peeled and cubed
2 cups herb salad, seasoned with olive oil, salt and pepper (mixture of micro herbs)
4 oz. cream
1 cinnamon stick, toasted and ground
to taste, salt and pepper
Chilean sea bass: Season sea bass with sea salt and toasted coriander dust. Add grape seed oil to medium hot pan and sauté fish on both sides. Add shaved shallots and a dollop of butter. Place in 350°F oven for 4 minutes.
Sweet potato puree: Simmer peeled potatoes in salted water. When tender, place through ricer and whip in soft butter and cream. Season with cinnamon, salt and pepper. Place in piping bag and reserve for plating.
Florida lobster and mango gastrique: In medium high heat sauté pan, add olive oil, shallots, garlic and jalapeños. Add red peppers and deglaze with lime juice. Whisk in light brown sugar until it's a syrup consistency. Just before plating, add lobster, mango, cilantro and butter until emulsified.
Coriander Emulsion: Blanch and shock cilantro. Drain well and blend with toasted coriander seeds and olive oil. Season with salt and pepper and strain through cheese cloth. Reserve in squeeze bottle for plating.
Plating: Place 2 oz. sweet potato puree in center of vessel and spoon the lobster-mango gastrique around sweet potatoes. Place seared sea bass in center. Garnish with sweet potato chips, herb salad, cilantro and coriander emulsion.