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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!
Pan Seared Sea Bass with Lemon Chive Beurre Blanc
2016-10-29 10:51:17
Serves 2
A simple and delicious pan seared sea bass paired with luscious lemon chive beurre blanc.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For beurre blanc
- 2 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 shallot, finely minced
- 1 clove garlic, finely minced
- ½ cup white wine
- 1 tbsp. lemon juice
- ½ tbsp. white wine vinegar
- ½ cup unsalted butter, cubed
- Kosher salt, to taste
- White pepper, to taste
- 3 tbsp. chives, finely minced
For fish
- 4 tbsp. olive oil, divided
- 2 tbsp. unsalted butter
- Kosher salt
- 2 6 oz. sea bass filets
To make beurre blanc
- Melt butter and olive oil in a medium sized sauce pan over medium heat. Add shallot and cook until they begin to become translucent, about 2-3 minutes. Add garlic and cook 30 seconds, stirring. Add white wine to deglaze the pan, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Add lemon juice and white wine vinegar and allow to simmer until reduced, about 8-10 minutes. Add butter cubes, 1-2 cubes at a time, and whisk constantly until emulsified. Season with salt and white pepper to taste. Keep warm until ready to serve. If sauce breaks, add one pat butter and whisk over low heat until re-emulsified.
To prepare fish
- Heat 2 tablespoons olive oil and the butter in a large nonstick skillet over high heat. Season fish with kosher salt and olive oil on both sides. Add fish (skin side down if your fish has the skin on it) and cook for 5 minutes per side. Remove to plate and serve covered in beurre blanc with fresh chives.
The Charming Detroiter http://thecharmingdetroiter.com/
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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!