Pan Seared Chilean Sea Bass over Asparagus Crab Salad and a Tangerine Soy Wasabi Sauce
Restaurant: Christopher's New Global Cuisine
Aris' Pairing For This Dish: 2005 Marqués de Cáceres - Rioja Blanco
Ingredients
2 7-8 oz portions Chilean Sea Bass
1 cup flour
1 tablespoon cumin

Asparagus Crab Salad
2 tablespoons oil
1 bunch asparagus
2 cups crab meat
1 tomato
Salt/pepper

Tangerine Soy Wasabi Sauce
1 cup tangerine juice
1/2 cup sugar
1 teaspoon wasabi powder
1/2 cup soy sauce
Preparation
Bring water to a boil, blanch asparagus. Remove asparagus. Place in ice water. Chop after cooled. Dice tomato. Place asparagus and tomato in a bowl with crab meat. Mix well. Set aside.

In a sauce pan mix tangerine juice, sugar, wasabi powder and soy sauce. Bring to a boil. After it is boiling, lower heat and let reduce 25%. Simmer 10-15 minutes.

Mix cumin with flour. Dredge fish in cumin seasoned flour. Heat 1/4 cup of oil in sauté pan. Sear floured side of fish for 2 minutes then flip and transfer to 500 degree oven. Bake 4-6 minutes.

While fish is in oven, heat 1/4 cup oil in sauté pan. Add crab asparagus mixture. Sauté for 2 minutes. Season with salt and pepper.

Ladle sauce into a bowl. Spoon on crab mixture. Place fish on top.

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