Thursday, May 20, 2010

Chilean Sea Bass in Lemon, Wine & Butter Sauce - Easy














This past Tuesday morning, on a rare weekday off from work, I headed over to the local Try-n-Save.  The store's circular boasted a sale on mahi-mahi, and I was hoping that the kosher fish counter had it for at least close to the same price.  However, in the display, what should my eyes see but gorgeous cuts of Chilean Sea Bass!  On sale as well, so it was merely exorbitantly priced instead of the usual obscenely.

Chilean Sea Bass, so-named because no one wanted to buy it when it was called  Patagonian toothfish, is a mild, non-"fishy-tasting" high-fat fish that almost melts in your mouth.  Like buddah.

But unsure of how I wanted to cook it, I posted a few options to MySpaceFace friends.  This recipe won.  I'm glad, because it is mad-easy to throw together.  If you have a bottle of minced garlic, the most difficult part is trying to remember if your skillet can withstand the high cooking temperature.

I made a little mistake and used a little too much crushed red pepper, almost overpowering the taste of the fish.  When you spend major bucks on something, you want to be able to actually taste it.

Chilean Sea Bass in Lemon, Wine and Butter Sauce
Adapted from The Flexitarian Table by Peter Berley
Serves 4

3 Tbl. unsalted butter, cut up
1 lb. Chilean Sea Bass
2 tsp. minced garlic (bottled is ok)
1/2 cup dry white wine
2 Tbl. fresh lemon juice
couple pinches kosher salt
pinch of crushed red pepper flakes
1 sprig fresh thyme each fresh tarragon (or two sprigs of either)
Rice or couscous, enough for family.

Set a rack in the upper third of your oven.  Preheat oven to 400F.

While oven is heating, heat ovenproof skillet over medium-high heat.





This is your brain on ... oh, sorry.







When skillet is hot, add butter and let melt until bubbly (don't let butter burn).

Lay fish in a single layer in the butter.  Pour wine and lemon juice over fish, then season fish with salt and red pepper flakes.  Scatter sprigs on and around fish.














Bring wine mixture to boil, then transfer skillet to oven and bake 10-12 minutes, or until fish is cooked through.














Looks almost the same as the other photo, but trust me, the fish is cooked.  Discard herbs and move fish to a covered dish; keep warm.

Return skillet to cooktop and heat over medium-high heat until boiling.














Continue to boil until it thickens slightly, about 3 minutes.














When the sauce is thickened, you should be able to draw the spoon across and leave a "trail" for a few seconds.














Plate fish and spoon sauce evenly over each serving.  Serve hot with rice or couscous.

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