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.
- 2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
- Old Bay Seasoning, to taste
- Olive oil (I use rice oil, because it has a high smoke point)
- 6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/4 cup chicken stock
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
Preparation time 10mins
Cooking time 45mins
Preheat the oven to 425°F.
Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.)
In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke.
Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish.
Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F).
Remove the fish to a plate, and tightly cover with foil.
Drain any excess oil and return the skillet to the stove, on medium-high.
Add the pineapple juice, and deglaze the pan by scraping any browned bits.
Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high.
Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.
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