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.
