Cooking Instructions

• Preheat oven to 400 degrees.
• In a large ovensafe skillet, add the olive oil. Place over high heat until oil is just smoking.
• Season the sea bass with salt and pepper on both sides. Add it to the skillet (skin side down) and sear until the bottom is crusted golden brown, about 3 minutes. Turn and sear the other side for 30 seconds.
• Remove from the heat and place the skillet in the oven and roast the fish until a thermometer reads 145 degrees, about 6-8 minutes. Remove from oven and allow to rest.
• While the fish cooks, make the broth. Heat the butter in a medium sauce pan over medium heat. Add the shallots, garlic, lemongrass, ginger, lime leaves and red curry paste and sauté until tender, about 6 minutes.
• Add the chicken broth and wine and bring to a boil. Lower heat and simmer for 15 minutes.
• Add the coconut milk and the cilantro and simmer another 5 minutes. Season to taste with salt and pepper.
• Remove the three pieces of lemongrass and stir in the lime juice.