Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction Recipe

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Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction
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Ingredients
27
Count
Nutrition
12938
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Sea Bass Napoleon:
  2. Baste raw bass pieces with guajillo chile marinade and set aside. Heat coconut reduction sauce and set aside, keep warm. Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm. Heat saute pan with little oil at medium low heat. When oil is hot, add bass, careful not to burn fish. Chile marinade contains a lot of sugar so watch your temperature, keep it low. Blacken tomatoes in 1 tablespoon of neutral oil. Add spinach and enoki mushrooms. Cook down until spinach has wilted and sauce is hot. Check on bass and turn when ready. Plate the dish when fish is done. Place coconut reduction sauce on large plate to cover completely. Place spinach mushroom mixture in center of plate. Place largest piece of bass on top of spinach. Place scallops on top of bass. Cover scallops with smoked salmon slices (salmon is chilled or at room temperature, do not cook). Cover salmon with second piece of bass and use rosemary sprig to hold it all in one place. Add avocado around the outside of fish and garnish with tobiko.
  3. Coconut Milk and Lemon Grass Reduction Sauce:
  4. Place coconut milk and lemon grass in large pan and bring to simmer, do not boil. Reduce heat by 65 to 70 percent and cool. Add remaining ingredients working in slowly and tasting so as not to over-season. Chill and hold. Use heavy cream if sauce breaks.
  5. Ginger Oil:
  6. For guajillo chili marinade: Place dry chiles in large stockpot and cover with rice vinegar. Place sugar on top and bring to simmer, allow to cook until chiles are tender. Place chiles in blender and puree. Use liquid as needed for puree. Add ginger oil to 2 quarts of the puree and mix well. For ginger oil: Mix and bring to a boil, then leave at room temperature for 2 hours. Strain.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 12937.64 Kcal (54167 kJ)
Calories from fat 8733.71 Kcal
% Daily Value*
Total Fat 970.41g 1493%
Cholesterol 206.73mg 69%
Sodium 2134.3mg 89%
Potassium 5182.04mg 110%
Total Carbs 870.2g 290%
Sugars 366.25g 1465%
Dietary Fiber 30.27g 121%
Protein 147.62g 295%
Vitamin C 299.7mg 500%
Vitamin A 445.7mg 14858%
Iron 68.6mg 381%
Calcium 1298mg 130%
Amount Per 100 g
Calories 237.95 Kcal (996 kJ)
Calories from fat 160.63 Kcal
% Daily Value*
Total Fat 17.85g 1493%
Cholesterol 3.8mg 69%
Sodium 39.25mg 89%
Potassium 95.31mg 110%
Total Carbs 16g 290%
Sugars 6.74g 1465%
Dietary Fiber 0.56g 121%
Protein 2.72g 295%
Vitamin C 5.5mg 500%
Vitamin A 8.2mg 14858%
Iron 1.3mg 381%
Calcium 23.9mg 130%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 338.8
    Points
  • 355
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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