Pan Seared Chilean Sea Bass with a White Wine, Lemon and Dill Butter Sauce.
Served with Grilled Asparagus and a Creamy Parmesan Risotto.
Chilean Sea Bass with a White Wine, Lemon and Dill, Butter Sauce. INGREDIENTS: - Six-ounce Chilean Sea Bass 1ea. - Blended Oil 2Tbsp - Seasoned Flour To lightly coat fish - White Wine 4oz - Lemon Juice ½ oz - Dill Weed ½ oz - Butter 1oz - Salt and Pepper tt
METHOD: - Heat oil in pan to medium high. - Lightly coat fish with flour and place in pan, let sear until fish is golden brown, flip fish and sear other side. - Drain excess oil. - Sprinkle dill weed over fish. - Add wine and lemon juice to the pan. - Cover and let simmer over low heat until fish is cooked 150F 155F. - Remove fish from pan, place on serving plate. - Off the heat add butter to the pan and swirl to finish the sauce, pour appropriate amount of sauce over fish.
Grilled Asparagus INGREDIENTS: - Asparagus 6 pieces - Olive Oil 1tsp - Salt and Pepper tt
METHOD: - Blanch and shock asparagus. (one minute in boiling water, then into ice water.) - Coat asparagus with oil, salt and pepper. - Place on grill until desired doneness.
Creamy Parmesan Risotto INGREDIENTS: - Cooked Risotto 4oz - Parmesan Cheese 1.5oz - Heavy Cream 2oz - Salt and Pepper tt
METHOD: - Heat all ingredients in sauté pan until hot.
Chilean Sea Bass with a White Wine, Lemon and Dill, Butter Sauce. INGREDIENTS: - Six-ounce Chilean Sea Bass 1ea. - Blended Oil 2Tbsp - Seasoned Flour To lightly coat fish - White Wine 4oz - Lemon Juice ½ oz - Dill Weed ½ oz - Butter 1oz - Salt and Pepper tt
METHOD: - Heat oil in pan to medium high. - Lightly coat fish with flour and place in pan, let sear until fish is golden brown, flip fish and sear other side. - Drain excess oil. - Sprinkle dill weed over fish. - Add wine and lemon juice to the pan. - Cover and let simmer over low heat until fish is cooked 150F 155F. - Remove fish from pan, place on serving plate. - Off the heat add butter to the pan and swirl to finish the sauce, pour appropriate amount of sauce over fish.
Grilled Asparagus INGREDIENTS: - Asparagus 6 pieces - Olive Oil 1tsp - Salt and Pepper tt
METHOD: - Blanch and shock asparagus. (one minute in boiling water, then into ice water.) - Coat asparagus with oil, salt and pepper. - Place on grill until desired doneness.
Creamy Parmesan Risotto INGREDIENTS: - Cooked Risotto 4oz - Parmesan Cheese 1.5oz - Heavy Cream 2oz - Salt and Pepper tt
METHOD: - Heat all ingredients in sauté pan until hot.
