Sea Bass with Baby Vegetables and Roasted Tomato-Poblano Broth
Story and photo by Meda Kessler
Executive chef Denise Shavandy has put her stamp on the American Revelry menu since taking over the Burleson kitchen last July. The chef’s deft touch with unexpected pairings of ingredients creates memorable dishes such as this seared sea bass served in a flavorful vegetable broth (the charred poblano and lime juice give it a little kick). Easy to prepare, it’s perfect for a spring dinner party; Shavandy suggests pairing it with Spanish albariño or a crisp rosé from Provence.
Sea Bass with Baby Vegetables and Roasted Tomato-Poblano Broth
Serves 4
Broth
- 1 poblano pepper
- 1 large ripe tomato
- 1 tablespoon canola oil
- 4 cups vegetable stock (homemade or store-bought)
- ¼ cup tomato juice
- Salt, to taste
- Juice of 1 lime
Fish
- 4 pieces sea bass (about 7 ounces each)
- Salt and pepper
- 2 tablespoons canola oil
Vegetables
- 1 to 2 pounds baby vegetables (or zucchini, yellow squash, asparagus and broccolini cut into 1-inch pieces)
- 1 tablespoon canola oil
- Salt and pepper
Garnish
- 3 to 4 sprigs cilantro, chopped
- 1 lime, cut into wedges
- Avocado and/or pico de gallo
To make broth Brush poblano and tomato with oil. Roast over direct flame or grill till skin is blistered. Remove pepper’s stem and seeds along with most of the charred skin.
In medium pot, combine the poblano, tomato, vegetable stock and tomato juice. Simmer 30 minutes to 1 hour, adding water as needed (each serving gets about a cup of broth, so you’ll need about 4 cups liquid when it’s finished cooking). Strain; season to taste. You can make a day ahead and refrigerate.
To prepare vegetables and fish Heat oven to 450 degrees. Toss vegetables in oil, spread on a pan and season with salt and pepper. Roast for 6 to 10 minutes until tender; set aside. Season fish with salt and pepper. Add 2 tablespoons of canola oil to a thick-bottomed skillet set over high heat. Add fish, skin side up. Cook 2 to 3 minutes or until fish starts to brown. Transfer skillet to oven and cook for an additional 6 to 8 minutes or until internal temperature reaches 140 to 145 degrees. Remove from oven and allow to rest.
To plate, place 1 piece of fish, browned side up, in the center of a wide, shallow bowl. Add roasted vegetables around fish. Reheat broth, adding juice of 1 lime.
Pour broth over vegetables; sprinkle with chopped cilantro. Garnish fish with lime wedges, avocado and/or pico de gallo.
American Revelry Be it brunch or dinner, the menu updates favorite standards including a smoked half-chicken with Alabama white sauce and a beer-braised pork shank.
The Standard at Chisenhall, 279 W. Hidden Creek Parkway, Burleson, 817-484-6553, americanrevelry.com
