DIRECTIONS
Pre-heat oven to 400° F.
Remove fish and shrimp from refrigerator and bring to room temperature.
While the oven is heating, mince the ginger, chop the tarragon and chives and clean & de-vein the shrimp. Also measure out all of the other ingredients and set aside.
When the oven is heated, place the corn on a baking sheet and roast for 15 minutes.
In the meantime, add the coconut milk and clam juice to a small 1 or 2 quart pot and slowly bring to a boil on medium-low heat. Add the minced ginger and the curry powder.
When the corn is done, puree it and whisk it into the broth.
Add the shrimp and let cook slowly until pink, keep warm on very low heat.
Add most of the chopped tarragon and chives to the broth, reserving a little for garnish.
Season both sides of the fish with kosher salt.
Heat a heavy stainless steel sauté pan on high, add olive oil to the pan and heat on high until it shimmers.
Slowly add the fish fillets, skin side down. The fish will buckle up, so push it down for a few seconds to keep it flat. Cook for 2 minutes and turn.
Continue cooking for 4 more minutes, shutting the heat for the last minute.
While the fish is cooking in step 12, spoon the shrimps and broth into bowls.
Add the fish fillets when done, skin side down and sprinkle the remaining tarragon and chives over them.
Serve immediately with hot, crispy French bread to soak up the broth.
Note: This cooking time is predicated on using Black Sea Bass, which is about ½ to ¾ of an inch thick. If using striped bass or any thicker fish, increase the cooking time accordingly.