Chilean Sea Bass with Mascarpone-Onion Jam

Food Service Search Staff

INGREDIENTS:Onion Jam:
3 Tbsp. butter, unsalted
3 cups diced onions
2 Tbsp. garlic, thinly sliced
2 Tbsp. fresh rosemary, chopped (optional)
¼ cup honey
¼ cup mascarpone

Lentils:
3 cups french lentils, picked, washed
3 quarts water
2 small red onions, with 2 cloves embedded in each
3 medium carrots
3 stalks celery
3 sprigs thyme
3 sprigs parsley
3 bay leaves
½ cup flat leaf parsley, chopped
as needed, kosher salt
as needed, pepper
* * *
4 ½ lbs. sea bass fillets, 6 oz. each
as needed, kosher salt
as needed, pepper
as needed olive oil
as needed, minced chives or parsleyDIRECTIONS:For onion jam, melt butter in saute pan. Add onions and stir over medium heat 5 minutes until translucent. Add garlic and saute 5 minutes. Add rosemary and honey, and cook for 3 minutes, stirring to prevent burning. Remove from heat and stir in mascarpone to enhance flavors and give a glazed appearance.

For Lentils: Combine all ingredients except chopped parsley. Cover, bring to boil and cook gently 40 minutes or until lentils are soft but still whole. Drain, discarding rest of ingredients. Toss lentils with chopped parsley. Add salt and pepper to taste.

Season sea bass fillet with salt and pepper. Warm a saute pan with a film of olive oil on bottom. Add fish and sear about 3 minutes on each side, or until it’s done as desired. Top each fish portion with 2 Tbsp. onion jam. Bake at 500°F for 2 minutes.

To Serve: Portion 2/3 cup lentils in center of plate. Top with bass. Sprinkle with minced parsley or chives as desired, and serve with steamed green beans.SERVINGS:12 servingsFrom:From: Chef/Owner Joseph Wrede, Joseph’s Table, Taos, New MexicoPHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION/KEN GALLARD