Ingredients: |
Ingredients: Chilean Sea Bass
2 fillets Chilean sea bass (5-6 ozs each)
Creole seasoning (or salt & pepper to taste)
Beurre Blanc
¾ cup dry white wine, 1 Tbsp lemon juice
2 Tbsp heavy cream
1 tsp garlic, minced
1 Tbsp shallots, minced (or white onion)
4 ozs unsalted butter, cold & cut in cubes
1 pinch cayenne pepper
1-2 Tbsp parsley, minced
Chilean Bass
Preheat your oven to 400º. Rinse & pat sea bass dry with paper towels to soak up excess moisture. Season with Creole seasoning or salt and pepper to taste.
Heat oil in cast-iron skillet. Once hot, add fish skin-side up. Reduce to med-high; brown each side for 3-4 min until golden brown. Transfer cast-iron skillet to preheated oven; bake fish 10-15 min until done. The time varies, depending on fillet's thickness, but internal temp should be 145º. Remove from oven; serve with beurre blanc.
Beurre Blanc
Mix white wine, lemon juice, heavy cream, minced garlic & shallots in small saucepan.
Bring to a boil over med-high heat. As soon as it starts to boil, reduce heat to med-low; let wine mixture simmer until liquid reduces to 3-4 Tbsp (6 min or more).
Reduce heat to low; whisk in 3-4 pats of butter until it melts completely. Repeat process with 3-4 more pats of butter until all butter has been added & melted. The sauce should be thick and smooth; it takes 4-6 min.
Remove from heat; place in serving bowl. If sauce is too light, let it sit for about 2 min. Keep in mind the sauce thickens quickly. Serve immediately over your fish.
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Personal
Notes: |
Personal
Notes: Tips & Notes:
Beurre blanc can be a bit contrary. Keep it from overcooking and from getting too cold. Of course, if it gets cold, give it a few minutes in a saucepan to melt the butter again.
It’s crucial to massively reduce the liquid before adding the butter. If not, your sauce will be light and runny, not creamy and decadent.
Internal temperature for sea bass ranges between 135-145º, depending on how done you like your fish.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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