Quaker Oats 10 Spice Crusted Sea Bass, Butter Braised Corn, Ginger Lentils

Recipe Courtesy of Radhika Desai

Serves 4

Ingredients:

4 8oz sea bass filets

4 ears fresh sweet corn

2 cups dry green lentils

2 tablespoons minced ginger

1 tablespoon minced garlic

3 tablespoons butter

2 tablespoons canola oil

Salt and pepper to taste

For Spice Mix:

1 cup original Quaker Oats

2 T cumin

2 T black cardamom

2 T dried red chilies

2 T mustard seeds

2 T white sesame seeds

2 T ground peanuts

2 T dry coriander

1 T asafetida (found in any Indian market)

Salt and Pepper to taste

Directions:

Combine all ingredients except oats in spice blender. Add oats after spices have been blended

1. In a pot, combine rinsed and drained lentils with 4 cups water. Bring to a boil and then bring to simmer. Lentils will require 30 minutes or so to cook. They are ready when just tender but not falling apart. Season with salt and pepper. Just before serving, add chopped fresh ginger.

2. Pre-heat oven to 375 degrees.

3. Husk, clean and cut corn. Add butter to a small pot, when melted, add garlic. Sauté the garlic for 3 to 4 minutes. Add corn and season with salt. Cook corn for at least 30 minutes or until tender and delicious.

4. In a hot pan, add canola oil. Season both sides of the fish with spice mix.

5. Add fish to pan and sear both sides.

6. Transfer fish to sheet tray.

7. Cook in oven until cooked through, about 7 to 9 minutes.

8. In a plate, arrange lentils, then corn, then fish on top. Garnish with chives or cilantro.

Back to Top Chef: The Tour