Sauteed Chilean Sea Bass
This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe.
- Ready In:
- 1 cup flour, seasoned with (for dredging)
- salt and pepper
- 1 1⁄2 - 2 lbs chilean sea bass fillets
- 2 tablespoons butter
- 2 tablespoons olive oil, combination
- 1 cup dry white wine
- 1 tablespoon butter, softened
- 2 tablespoons drained capers
- Preheat oven to 200°F.
- Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
- Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
- Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
- Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
- Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
- Place fillets on individual serving plates and drizzle sauce around each fillet.
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Like Bergy, I cut the recipe in half to make a meal for two. White sea bass is no more a bass than Chilean Sea bass, but both have firm white flesh and no strong-flavored lateral line. I served it with boiled red potatoes and haricots vert (French for green beans, but in fact young beans about 1/8 - inch in diameter).Reply
This was excellent - kind of a fish piccata - and the sauce is to die for.....because we like the sauce I added some of the extra dredging flower to the hot oil - stirred until light tan color then added wine, lemon, and capers and dot of butter at the end....using more of everything to make the extra sauce.Reply
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