| Prep Time | 6 ounces |
| Servings |
servings
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Ingredients
- 1 6-oz steak Chilean Sea Bass Skinless
- 1 tbsp Grapeseed oil
- 2 tbsp Unsalted butter
- 1 medium shallot minced
- 2 cloves garlic minced
- 3 tbsp white wine
- 2 tbsp heavy cream
- salt and pepper to taste
Ingredients
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|
Instructions
- Preheat oven to 450°. Wash sea bass and pat dry. Season with salt and pepper.
- Heat a oven safe skillet over medium-high heat. Add Grapeseed oil. When oil is heated reduce heat to medium and add sea bass. Sear 3 minutes per side, until golden in color. Transfer skillet to oven to cook through.
- Meanwhile melt butter in a medium saucepan. Add shallot and garlic and sautee until tender. Add white wine and heavy cream and cook until slightly thickened.
- Remove sea bass from the oven and let it rest for a few minutes. If need be, this is the time to remove the pin bones. It is much easier to remove them after the fish has cooked than before.
- Plate Sea Bass and spoon garlic herb sauce over the fish. Serve with your side of choice.
Recipe Notes
This is a very delicious way to prepare sea bass and will impress any guests. The recipe is decadent and rich, yet healthy and understated, and will work for all occasions. I have chosen to serve the fish as a main course with a bed of quinoa super grains and a garden salad.
