Chilean Sea Bass with Mustard Lemon Sauce | Wild Fork
Roast Chilean sea bass with mustard, basil, and lemon sauce over spiral zucchini for a light, elegant, and refined seafood dinner.
INGREDIENTS
6 oz. WF Lemon Garlic Parsley Sauce (7126)
4 oz. WF Spiral Zucchini or Fresh Spiral Zucchini
WF Himalayan Pink Salt, to taste
WF White Peppercorns, coarsely ground
1/2 Tbsp. Dijon Mustard
1 Tbsp. Butter
2 Tbs. Light Olive Oil
2 oz. Micro greens to garnish
Lemon Zest, optional
LET'S GET COOKING!
Preparation:
Sea Bass: Preheat oven 400 F. Heat 1 Tbsp. of olive oil over medium high heat in an iron skillet. Pat dry the fish filets, season with salt and white pepper and place in skillet. Quickly sear on one side until slightly golden or about 1-2 minutes. Flip to other side and place in the middle rack of the oven. Roast for 5-10 minutes or until internal temperature reaches 130 F.
Sauce: While fish is in the oven, simmer the sauce over medium heat. Add mustard, basil and butter. Whisk until warm.
Zucchini: Heat 1 tbsp. olive oil in a pan, quickly sauté the zucchini and season with salt and pepper.
To Serve: Place zucchini spirals in the center of plate, then top with roasted sea bass. Pour some sauce around or on side of fish. Garnish with greens and lemon zest.
Instructions:
Preheat over to 400°F Mix together 2 T Blackened Redfish Magic and 2 T sugar.
Add 3 T olive oil to medium sized oven safe skillet and heat over medium high heat.
Once oil is up to temp, add frozen ribeye to skillet and cook for 3-4 min on each side to slightly thaw and brown outside. Ribeye will not be finished at this point and should be slightly frozen in center still.
Remove ribeye from skillet and dredge both sides in Blackened redfish magic/sugar mixture
Place both seasoned fillets back in skillet and put skillet in preheated oven(make sure skillet is oven safe)
Cook for 5-7 min or until desired doneness is achieved in the center (125°F for rare, 135°F for medium rare, 145°F for medium, 150°F for medium well and 160°F for well done)*.
Once steaks are cooked to desired doneness, remove from oven using hot pads as skillet will be hot.
Place steaks on plate and drizzle 2-3 T of bourbon sauce over the top.
Enjoy!
*USDA recommends cooking beef to a minimum internal temperature of 145°F
For Sauce:
When steaks are in oven mix together ¼ C bourbon, ¼ C soy sauce and 2 T brown sugar.
Heat over medium high heat until boiling. Reduce heat to medium low and simmer for 2-3 min until alcohol cooks off.
Remove from heat and add 1 T honey. Mix well. Place back on stove and continue to simmer about 3 min until slightly thickened.