Poached Santa Barbara Seabass in Chile Broth with Lime and Mint Courgette Salad by Chef Jeff Platt, Arroyo Trabuco Golf Club
1 Yellow onion – sliced
4 Garlic cloves – sliced
3 Dried Pasilla chiles – no seeds
28 oz Low sodium chicken broth
2 sprigs Fresh thyme
5 branches Cilantro
Filet of Local Seabass
2 7 oz portions
Add oil to a medium hot 4 qt pot. Tan the garlic slices, then turn the heat to medium-low and add the onions and dried chile. Sweat the onions and chile for about 3 minutes, then add the chicken broth, thyme, and cilantro. Bring to a simmer, cover, and cook for 20 minutes. Strain out all the ingredients so you have a clear broth. Season fish with kosher salt then set directly into hot broth and poach for 8 minutes or until just cooked through.
1 Green zucchini
1 Yellow straight neck squash
2 T Virgin olive oil
1 T Mint – chopped
Kosher salt and black pepper
With a vegetable peeler, shave long pasta-like strips from the zucchini and squash into a mixing bowl. Juice the lime over the top, add the other ingredients and stir together.
Mix fried vermicelli noodles with cilantro leaves, red jalapeño slices, and mixed nasturtium flowers and or chive flowers (for color) together and set over top of fish.
Pour broth into a bowl, followed by the zucchini salad, then the fish on top and garnish.