Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan Seared Chilean Sea Bass with Sofrito Peppadew Sauce. Ingredients 4 6 oz portions Swai/Basa filets 1 Tbsp vegetable oil 1 Tbsp sofrito (ingredients below) 4 minced garlic cloves 3 cups finely diced Peppadew peppers ¼ cup sherry wine 3 Tbsp butter 3 oz Old Bay seasoning 3 oz flat leaf parsley - cleaned, leaves picked & coarsely chopped salt & pepper to taste flour for dredging   Sofrito DirectionsYou will need about 4 strips of bacon, two fresh peppers red or green, a dried ancho chile or even a can of chipotle paste, one onion diced and a little oil. You first render the bacon and add the rest of the ingredients until they are all soft and cooked through. Let the mix cool for a bit and place in a blender puree until smooth then transfer to an ice cube tray. Once the cubes are frozen solid, they can be released from the tray and put in