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Azalea's Sea Bass with Corn Ragout

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  • 6 ears corn, shucked
  • 4 tablespoons butter
  • 1 bunch leeks, washed, diced
  • 4 shallots, minced
  • 1 tablespoon minced ginger
  • 1 bunch basil, cut into thin strips
  • 1 cup clam broth
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 12 ounces shiitake mushrooms
  • 6 fillets Chilean sea bass


  1. Cut corn off cob.
  2. Melt butter in skillet. Sauté corn, leeks, shallots and ginger 20 minutes.
  3. Remove half of corn ragout; add basil, reserve.
  4. Add clam broth to ragout in pan. Bring to a simmer; puree.
  5. Add lemon juice, salt and pepper.
  6. Slice mushroom caps thin; lay atop fish fillets. Sauté, mushroom side down, until opaque.
  7. Set on warm plates with sauce and reserved corn ragout.

Servings: 6

Source: Recipe by Chef Adam Sturm - Source: