Striped Bass And Crab

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8 blue corn tortilla chips
8 ears of corn
1/2 onion (walla walla sweets)
1 cup chardonnay wine
1 jalapeno pepper
salt and pepper to taste
1 clove garlic
3 oz. unsalted butter
4 striped bass filets (6 oz. each)
1 red bell pepper
1/4 cup grapeseed oil
8 oz. dungeness crab
2 quarts veggie stock (4 vegetable-based boullion cubes dissolved in 2 quarts water)

COOKING INSTRUCTIONS:

1. For the corn, shuck and clean. Reserve.
2. Boil cobs in veggie stock 30 minutes, drain. Reduce this by half. Hold at 180 degrees F.
3. In large saute pan, heat butter, add corn, onions, peppers. Saute 3-minutes.
4. Add crab meat, and garlic. Saute until 140 degrees F.
5. Season fish to taste and sear flesh side down in pan using oil.
6. Turn filets, adding wine. Reduce by half, adding corn stock.
7. Simmer until fish is done.
8. Remove corn mix to serving bowls, then filets, skin up. Then ladle broth over all.
9. Dice onion and red bell pepper, seed and chop jalapeno very fine.
10. Take thyme leaves off stem.
11. Mince chives fine.
12. Mash garlic with salt. Reserve chives and garlic in same bowl.