Black Sea Bass with Polenta and Mushroom Sauce

Black Sea Bass with Polenta and Mushroom Sauce

Recipe by Catie Duckworth
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Difficulty

easy

This dish is a celebration of New England food pairing Massachusetts black sea bass with Maine-grown corn for polenta. Black Sea Bass is a quintessential East Coast native. A migratory species, these fish are plentiful in the New England fishing waters through the summer and early fall before they head back south for the winter. Wulf’s Fish black sea bass is caught in the nearby state of Massachusetts.  
 
Black sea bass is a delicate flaky white fish with a mild flavor and beautiful black skin. In the colder months, it pairs wonderfully with a hearty pot of rustic polenta. To bring this dish together, we serve it with a creamy mushroom sauce perfumed with fresh thyme.  

Ingredients

  • Polenta
  • 1 cup 1 Maine Grains Organic Corn Polenta

  • 4 cups 4 water

  • 2 tsp. 2 salt

  • Mushroom Sauce
  • 2 Tbsp. 2 butter

  • 1/2 1/2 medium onion, diced (about 1 cup)

  • 8 oz. 8 cremini mushrooms, diced

  • 1/2 cup 1/2 heavy cream

  • 1 Tbsp. 1 thyme leaves (plus more for garnish)

  • salt & pepper (to taste)

  • Black Sea Bass
  • 1 pound 1 black sea bass fillets

  • salt (to taste)

  • 1-2 Tbsp. 1-2 butter

Directions

  • Polenta
  • In a heavy-bottomed pot, bring the water and salt to a boil over high heat.
  • When water comes to a boil, gradually whisk in the polenta to prevent clumps.
  • Reduce the heat to low and cook, stirring occasionally, until it thickens and becomes tender, about 15 minutes.
  • Turn off the heat and set aside with a lid on to keep warm while preparing the remaining components.
  • Mushroom Sauce
  • Melt butter in a medium sauté pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
  • Add the mushrooms and cook until the water releases and evaporates, about 5-6 minutes.
  • Stir in heavy cream and thyme. Increase heat if necessary to bring the cream to a simmer.
  • Gently simmer the cream to reduce for about 4-5 minutes, or until it reaches your desired consistency. Season with salt and pepper to taste.
  • Black Sea Bass
  • Lightly season the fish on both sides with salt and score the skin with a knife to reduce curling while it cooks.
  • Depending on your pan size, you may need to cook the dish in batches. Melt 1-2 tablespoons of butter in a medium to large sauté pan.
  • Add fillets skin-side down, making sure to not overcrowd the pan. Cook fish for 2-3 minutes on the skin side. Flip the fish over and cook for one more minute on the flesh side. Remove from heat.
  • Repeat with remaining fillets, if needed, until all the dish has been cooked.
  • Serve
  • Divide polenta into bowls. Spoon mushroom sauce over the polenta and top with a piece of black sea bass. Sprinkle extra thyme leaves on top for a burst of color.

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