Chilean Sea Bass with Lemon Butter, Cherry and Apple Glaze
- 1 dash Worcestershire sauce
- 1 cup dry white wine
- 1 dash hot pepper sauce
- 1 cup Diced apples
- ½ cup dried red tart cherries
- 1/2 cup heavy cream
- 3 lemons, juiced and zest.
- 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
- 2 tablespoons minced garlic
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon minced shallots
- 1 teaspoon salt
- 3 turns freshly ground black pepper
For Sea Bass:
- 1 cup all-purpose flour for dredging, seasoned with salt and pepper
- 1 1/2 to 2 pounds Chilean Sea Bass fillets
- 4 tablespoons butter/olive oil combination
- Sautee apples and shallots in 1 t of butter, add seasoning, add heavy cream and reduce by ¼ or thickening, add dried tart cherries. Take off heat and slowly add butter in small portions not to break sauce.
For Sea Bass:
- Preheat oven to 200 degrees 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 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the 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 one-third. Stir in remaining butter and drained capers.
Plate fish and drizzle glaze around each fillet.
Recipe courtesy of Michael Pinkelman