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Chilean Sea Bass with Wasabi Beurre Blanc Sauce
Pan Roasted Sea Bass
Ingredients
Chilean Sea Bass
- • 8 4-ounce pieces Chilean sea bass
- • Salt and pepper
- • ½ cup olive oil
- • 4 tablespoons white sesame seeds
- • 4 tablespoons black sesame seeds
- • 4 tablespoons butter
Wasabi Beurre Blanc Sauce
- • 4 tablespoons olive oil
- • 3 tablespoons finely minced shallot
- • ¼ cup white wine
- • 1 cup chicken stock
- • 2 teaspoons corn starch
- • 3/4 cup cold water
- • 1 tablespoon wasabi powder
Instructions
Chilean Sea Bass
- Preheat oven to 400°.
- Pat the sea bass filets dry and sprinkle with salt and pepper.
- Brush with olive oil.
- Dredge into mixture of white and black sesame seeds.
- In two sauté pans, heat 2 tablespoons butter and 4 tablespoons olive oil in each until just smoking.
- Sauté 4 filets in each pan (so that they are well spaced) until the first side is golden brown.
- Flip to the second side and place in oven.
- Cook for about 10 minutes or until nicely crisped on the outside and about 83% cooked through. (Note: Make sure to not overcook the sea bass.)
Wasabi Beurre Blanc Sauce
- In a medium sauté pan,heat olive oil
- Add shallot and sauté at a low temperature until translucent.
- Deglaze pan with white wine.
- Add chicken stock and cook until reduced by a third.
- Mix the cornstarch in a small bowl with cold water.
- Add the cornstarch mixture to stock to thicken.
- Whisk in wasabi powder. whisk and serve.
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