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    You are in: Home / Recipes / Orata Sciortino--Chilean Sea Bass W/ Shiitake Mushrooms Recipe
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    Orata Sciortino--Chilean Sea Bass W/ Shiitake Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    MissTiff16's Note:

    This is Melt-In-Your-Mouth Fabulous!! Boneless Chilean sea bass sautéed in Cognac with shiitake mushrooms and currants.From Cafe Lucci :O) I will put in an estimate for the time.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees. Preheat an ovenproof skillet large enough to accommodate both fillets over high heat. Dredge fillets in flour, shaking off excess. Add olive oil to skillet and add fillets, skin side up. Cook until golden brown on one side. Turn over and add shiitake mushrooms, turning to cook evenly. When mushrooms are slightly wilted, add shallot and season with salt and pepper.
    2. 2
      Remove skillet from heat and deglaze pan with the Cognac. Add currants. Once Cognac has stopped sizzling, return skillet to the heat and cook until Cognac is almost entirely reduced. Add chicken stock. Place skillet in the oven for about 8 to 10 minutes, or until fish is tender.
    3. 3
      Place each fillet on a plate and return the skillet to high heat. Reduce sauce to half its original volume and add butter, stirring to incorporate. When butter is completely melted and blended into sauce, spoon over each fillet and serve.
    4. 4
      Suggested wine:
    5. 5
      2002 Ferrari-Carano Fumé Blanc.

    Ratings & Reviews:


    Nutritional Facts for Orata Sciortino--Chilean Sea Bass W/ Shiitake Mushrooms

    Serving Size: 1 (240 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 284.3
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 3.4 g
    Cholesterol 18.6 mg
    Sodium 111.3 mg
    Total Carbohydrate 27.5 g
    Dietary Fiber 2.7 g
    Sugars 16.0 g
    Protein 8.9 g

    The following items or measurements are not included:

    shiitake mushrooms

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