Pan Seared Seabass with Beans and Lemon Herb Vinaigrette
1 C Dry Cannellini Beans
4 C Cold water
1 ea Bay Leaf
1 ea Celery stalk- whole
1 ea Carrot- whole
1 ea Onion- whole
1/4 C Fresh Lemon Juice
3/4 C Extra Virgin Olive oil
Pinch Sea Salt
Pinch White Pepper
2 Tbsp Fresh Thyme- minced
3 Tbsp Fresh Flat Leaf Parsley- minced
3 Tbsp Fresh Chives- fine chopped
2 Tsp Fresh Garlic- minced
2 C Fresh Green Beans- blanched & cut into 1 ½ inch pieces
1 C Fresh Cherry Tomatoes- split in half
2 Tbsp Coconut Oil
4 Tbsp Butter
4 ea 6-7 oz Fresh Seabass Fillets
1/4 C Spice Union Chesapeake Bay Spice Blend
Prepare the Cannellini Beans:
In a 2 Qt pot, combine the dry Cannellini beans, water, bay leaf, celery, carrot, and onion.
Bring the beans to a boil.
Lower the heat to a simmer. Simmer for 1-2 hours or until the raw starchy flavor is just cooked out of the beans.
Drain the beans and discard the bay leaf, celery, carrot and onion.
Set the beans aside until needed.
Prepare the Lemon Herb Vinaigrette:
In a mixing bowl, combine the lemon juice, olive oil, salt, white pepper, sugar, thyme, parsley, chives and garlic.
Whisk the vinaigrette together until well combined.
Set the vinaigrette aside until needed.
Prepare the Seabass:
Season the Seabass on both sides with Spice Union Chesapeake Bay Spice Blend.
Preheat a large cast iron pan to medium high heat.
Add the coconut oil and butter to the cast iron pan.
As soon as the butter starts to foam, add the Seabass to the cast iron pan; skin side up.
Cook the Seabass until lightly browned before turning over (about 3 minutes).
Turn over the Seabass and immediately add the Cannellini beans, green beans and cherry tomatoes to the cast iron pan.
Continue to cook the Seabass until just cooked through (about 3 minutes).
Remove the Seabass from the cast iron pan and set aside.
Divide the beans and tomatoes between 4 plates, and place the Seabass on top of the beans.
Whisk the vinaigrette and spoon 2 oz of the vinaigrette over the Seabass.
Enjoy with a glass of fine wine.