Chris' Recipes

Bon Appetite!

Sea Bass with Tomatoes and Herb Cream Sauce

Written By: Chris - Sep• 02•15

I have been rationing the remaining quality fish out of the deep freezer that comes from my favorite fish market out in Seattle; Pure Food Fish Market because I’m running low and am due to place another order.  I spotted my last large fillet of Sea Bass and decided it was dinner!  I wanted to keep it simple and fresh so that I could enjoy the mild, subtle flavor of this fish.  It has a buttery texture quite similar to that of chicken, although the taste varies from mild to medium depending on its type and the cooking method.  I think that sea bass has a similar taste and texture to haddock, cod, grouper and halibut.

I wanted to include many of the seasonal herbs and vegetables that I had on hand. The tomatoes that are tasting so fresh right now and this dish was inspired by a grilled sea bass dish that I had recently read about in epicurious.  I tweaked it a bit to make it my own.

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Ingredients:

1-2 large Sea Bass Fillets, skinned
2 Tablespoons Sunflower Oil
2 Tablespoons Clarified Butter
2-3 large Shallots, minced
1 Tablespoon White Wine Vinegar
1/2 Lemon, juice and rind
1 Cup Heavy Cream
2 Tablespoons Fresh Thyme, minced
2 Cups Grape Tomatoes, cut in half
1/3 Cup Olive Oil
2 Tablespoons Basil, fresh, minced
2 Tablespoons Oregano, fresh, minced
2 Tablespoons Tarragon, dried (I didn’t have any fresh)
Salt & Pepper, to taste
Prepared Couscous (optional)

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In a small bowl, combine the tomatoes and 1/3 cup olive oil; along with about a tablespoon of minced shallot.  Add the remaining fresh herbs, half of the lemon juice and lemon rind.  Season with salt and pepper and set aside.

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Meanwhile, combine the shallots with the remaining lemon juice, and vinegar in a saucepan.  Bring to a boil and reduce the heat until there is almost no liquid remaining in the pan before adding the cream and fresh thyme.

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Simmer on low until the sauce is reduced to a thicker, creamy consistency.  Season with salt and pepper.

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Pour and rub about a tablespoon of the oil from the tomato mixture over the dried fillets.  Heat the sesame oil and ghee in a skillet until very hot!

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Sear the fish on each side until it becomes opaque int he center; about five minutes on each side.

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Bring the cream sauce back to hot.  Place the cooked fish onto the couscous and spoon the sauce around the fish.  Top the fish with the room temperature tomato mixture.

We enjoyed my side seasonal zucchini salad and Bill paired this meal with a 2011 Pine Ridge Le Petit Clos Chardonnay from the Stags Leap district Napa Valley.  Delicious!

Enjoy!
Cheers!
~Chris

 

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