Chef’s Choice
Article published on Thursday, Aug. 4, 2005
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![[Image]](/content_images/080405_eextra-section04-01.jpg) |
| Photo by CHARY SOUTHMAYD |
| Chef Jorge Leon holds a plate Stuffed Sea Bass with Lobster Cream Souce. |
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Stuffed Sea Bass with Lobster Cream Sauce
• 8 oz. piece of sea bass
Stuffing
• 1 oz. lump crab meat
• 1 oz. diced red peppers
• 1 oz. celery
• 1 oz. Panko bread crumbs
• 1 pinch dry mustard
• 1 tbsp. margarine
• 3 leaves fresh basil
Mix all ingredients together and stuff inside sea bass.
Bake for 10 minutes at 350 degrees. In the last two minutes of bake time, cover with a slice of fontina cheese.
Before serving, top with lobster cream sauce.
Lobster cream sauce
Boil lobster shells with celery, onions and carrots to make stock; remove shells and reduce to 1/4. Mix with heavy cream. Add 1 oz. lobster meat. Sprinkle paprika.
May be served with sautéed spinach and garlic mashed potatoes.
Jorge’s Seafood Grille is located at 800 Clearwater-Largo Road, Largo.
Article published on Thursday, Aug. 4, 2005
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