Blackened Chilean Seabass on Northern white bean, barley, red pepper, spinach & mushroom ragû

Submitted by Devin Levine, CEC, Executive Chef, Southern Hills Country Club, Tulsa, Okla.

by C&RB Staff (editor@clubandresortbusiness.com)
June 2007

Amt	Ingredient
2 lbs.	Chilean seabass filet, portioned to 8 oz.
4 oz.	butter
For the blackened seasoning:
5 tsp.	paprika
1 tsp.	dried oregano
1 tsp.	dried thyme
1 tsp.	Cayenne pepper
1/2 tsp.	black pepper
1/2 tsp.	white pepper
1/2 tsp.	garlic powder

Procedure:
• Liberally coat seabass fillets on all sides with blackening
• Season and ladle butter on flat-top grill and cook fillets on each side until crisp and very dark, approximately 15 minutes.
• If necessary, place fillets on buttered pan and finish in oven till completely done.

For the ragu:

Amt	Ingredient
2 cups	Northern white beans, cooked and drained
1 cup	barley, cooked and drained
1 cup	fresh spinach, lightly sautéed
1 cup	mushrooms, sautéed in olive oil & garlic
1/2 cup	red peppers, diced
2 cups	chicken broth
1/4 cup	Parmesan cheese
	salt and pepper to taste

Procedure:
• Combine all ingredients, except Parmesan, and simmer on medium heat for approximately 10 minutes.
• Portion between four plates and top with blackened Seabass.
• Garnish with Parmesan cheese & lemon wedge. Bon Appetit!

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