Sea Bass Fillets with Shrimp in Paprika Lime Butter, Creamy Coconut Rice and Sautéed Green Beans

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the sea bass fillets and shrimp dry with paper towels. Season the sea bass with 3 g salt and 1 g black pepper, then set aside. Toss the shrimp with the ground cumin, 1 tablespoon olive oil, a pinch of salt, and the zest of 1 lime.

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   2. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and 1 g salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   3. While the rice cooks, boil the green beans in salted water for 3 minutes. Drain and transfer them to a bowl of cold water to stop the cooking. Set aside.

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   4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the sea bass fillets for 2 minutes on one side. Flip them and transfer the skillet to the oven. Bake for 6 to 8 minutes at 220 °C / 425 °F, until the fish is cooked through but still juicy. Remove and keep warm.

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   5. In another large skillet, melt 1 tablespoon butter with a small drizzle of olive oil over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until they turn opaque. Transfer them to a plate.

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   6. In the same shrimp skillet, add the red onion and 2 chopped garlic cloves. Sauté for 2 minutes. Add the blanched green beans, a pinch of salt, and a little black pepper. Sauté for 3 more minutes until tender and glossy. Remove and set aside.

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   7. In a small skillet, melt the remaining 2 tablespoons butter over medium-low heat. Add the other 2 chopped garlic cloves and cook for 30 seconds. Stir in the sweet paprika, fish stock, juice of the 2 limes, and honey. Cook for 2 minutes, stirring, until the sauce is light and glossy. Return the shrimp to the sauce along with half of the chopped cilantro.

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   8. Fluff the coconut rice with a fork and mix in 1 tablespoon of chopped cilantro. To serve, spoon a base of creamy coconut rice onto each plate, top with a sea bass fillet, add the shrimp with the paprika lime butter, and serve with the sautéed green beans. Finish with the remaining cilantro and a few extra drops of lime juice if desired.