Amaranth Crusted Sea Bass with Confit of Tomato & Curry Oil

Serves: 4

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 1 lb Sea Bass (or other firm fish cut into 4 ea. 4 oz pieces)
• Salt & Pepper to taste
• ½ C Amaranth (or other grain, ground into a flour using a spice grinder)
• ¼ C All Purpose Flour
• 1 t Paprika
• Pinch Cayenne
• Salt & Pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Season both sides of fish with salt and pepper.
3. Combine all dry ingredients in a small bowl and mix well.
4. Dip one side of fish into crust mixture and then carefully place fish, crust-side down, into a very hot pan coated with a little olive oil.
5. Cook for about 3-4 minutes or until golden brown, carefully flip fish over in pan and immediately place pan into oven and cook for about 2-3 minutes more or until just firm.
6. Remove and reserve.

Confit of Tomato

• 6 Roma tomatoes (peeled, cut in half lengthwise and seeded)
• 4 T Extra virgin olive oil
• 2 Garlic cloves, very thinly slivered
• 1 Bay Leaf
• Salt to taste

1. Place tomatoes, garlic, bay leaf and oil in a very small pan and place over medium flame.
2. Cook for about 20 minutes or until tomatoes are very soft. Reserve.

Curry Oil

• 4 T Corn oil
• 1/2 T Curry powder
• 1/4 t Shallot, minced
• 1/8 t Garlic, minced

1. Sauté shallot and garlic in 1 T of the corn oil over medium heat for about 4-5 minutes.
2. Add curry and toast for about 20 seconds.
3. Add remaining 3 T of oil, bring to a simmer, then immediately remove from heat.
4. Whisk well and let sit for at least 4-6 hours in the refrigerator before straining, if desired.
5. Serve the fish with the confit of tomato & curry oil.

Suggested Wine Pairing: Monastery Chardonnay