Yield: 1 Serving Ingredients 8 Ounces Chilean Sea Bass, * Marinated in Orange Juice for 30 Minutes 5 Each 13-15 Shrimp, Peeled & Deveined * Marinated in Orange Juice for 30 Minutes 1 Ounce Clarified Butter 1 Each Orange, Segmented 3 Ounces Orange Juice 1 Tablespoon Fresh Basil, Chiffonade 1 Ounce Triple Sec, Cointreau or Grand Marnier 1 Ounce Unsalted Butter As Needed Fresh Parsley, Chopped To Taste Salt & White Pepper
Method of Preparation 1) Marinate the sea bass and shrimp in orange juice for 30 minutes, dry completely 2) Heat clarified butter in sauté pan. 3) Add sea bass to pan, sear evenly on both sides, remove from pan and finish cooking in 400 F oven. 4) Add shrimp to pan sear evenly on both sides, remove from pan and finish cooking in 400 F oven. 5) Add orange flavored liqueur to pan, simmer 10 seconds, add orange juice to pan and reduce by half. 6) Swirl in whole butter, fresh basil, orange segments and season to taste, 7) Serve sauce over sea bass and shrimp.
Prepared By John J, Hudak Jr., CEC, AAC, ACE Executive Chef, Bentley’s Entertainment Complex
