
A Winter Snow Day OOTD
January 25, 2021
Sea bass is totally my new favorite fish, and a fish that expensive is one to be treasured! Today I’m celebrating sea bass with a beautiful lemon chive beurre blanc!
We leave for Disney World in 4 days! I can’t even describe how excited I am, there are so many things to look forward to! Delicious meals at all my favorite Disney restaurants, even more tasty food offerings from the Food & Wine Festival booths, lots of fun attractions, gorgeous 80 degree weather, and of course some pool and hot tub time! But most of all I’m looking forward to traveling back to the place where my husband and I met, which is one of the reasons Disney World is so special to me.
Related: My Top 10 Favorite Places to Eat and Drink in Disney World
But before we take off on our jet plane down to Orlando, let me share with you a recipe for my favorite new fish! I saw a heaping pile of beautiful filets of Chilean sea bass at the market last week, and I just couldn’t help but snatch a couple of them up, even at their hefty price tag. Every now and then it is fun to splurge on these foods for a fancy at-home date night!
When you’re cooking with such delicious fish, all you need is a simple and tasty sauce that really brings out the flavor of the fish. For this sea bass, I chose a classic beure blanc sauce with lemon juice and lots of fresh chives. And pairing this with a quick side salad counteracts the effects of all that butter. I swear! 😀
Now it’s your turn: what is your favorite type of fish? Share with me by commenting below!
bass beurre blanc beurre blanc sauce butter sauce chive lemon lemon sauce pan seared bass pan seared fish pan seared sea bass sea bass
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Hello and welcome to The Charming Detroiter! I'm Sarah, a suburban wife, expectant mother, and physician from Metro Detroit who loves cooking, fashion, travel and home decor! Most of all, I love organizing it all, and I'm glad you're here so that I can help you too! To learn more, click here!
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I will be trying this weekend.. love Chilean Sea Bass. One question why cant we print from your site in a recipe format ?? 🙂
I misspoke in my previous post; should have said 3-1/2 to 4 min. on one side, then one minute on the other. I also used avocado oil for the fish. Tonight I will make Orange Beurre Blanc, omitting the lemon and the vinegar and add vanilla extract (1/2 tsp or more, to taste). I’ll serve with baked yam and fried orange peel. I love a good recipe like yours to play around with variations. Thanks again.
Avocado oil sounds like a great idea, as does the orange beurre blanc! Let me know how it turns out! 🙂 Thanks for your comment!
Sarah recently posted…A Blue Striped Sundress in Walt Disney World
As you probably know by now, Chilean Sea Bass is an endangered species, because it is so delicious. I have had great success using Cordoba Sea Bass instead, which I used in your recipe today for the second time. It is a keeper – although I may vary the sauce a bit from time to time. I encourage you to try a vanilla Beurre Blanc at least once; it is to die for. Thank you for a new favorite; have yet to find a recipe I prefer more. It is important that the filet be at least 1″ thick or that cooking time will ruinous. I reduced it to 4 min. per side for apx 1″ thick filet at room temp. I will be trying this with other ocean fish as well. You rock!
YUM!! Holy cow, I need to try sea bass at home. Yours looks amazing!