Chilean Sea Bass with a Pineapple-Dijon Pan Sauce

This recipe was developed for the Certified Steak Company, who sent me their frozen Succulent Chilean Sea Bass to try. Having just returned from Maui, I was smitten with a fish dish that I had, that was served with a Pineapple Beurre Blanc "type" Sauce and I think it had heavy cream in it. I love Beurre Blanc sauces, but there is a LOT of butter in it and I wanted to avoid the heavy cream. Chilean Sea Bass is a very mild, white fish, which is my preferred choice of seafood. The technique of searing and roasting the fish, and then serving it with my version of a pineapple sauce was not only fast and easy-- it reminded me of that delicious meal we had in Hawaii.

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