Thursday, August 9, 2012

Broiled Sea Bass in White Wine Sauce

Carrots, celery and onion are considered 'aromatics.' This means they infuse flavor into dishes. In this dish, the mixture of the aromatics with the reduced white wine creates the perfectly light balance for the sea bass. This simple pan sauce is also great for vegetables and chicken, so it is something you can make in a large batch and use during the week.

Recipe yields 4 servings

2 lbs sea bass filets
1/2 tbsp paprika
2 tbsp fresh lemon juice
1/2 cup carrots
1/2 cup celery
1/2 cup yellow onion
1 cup white wine

Finely dice carrots, celery and yellow onion into 1/4" cubes.

Saute vegetables in a medium skillet on high heat until browned.

Shut off heat. (This is a very important step as the heat should not be on when you pour alcohol into the pan.) After the heat is off, pour white wine into skillet and use a spoon to scrape all browned bits off the bottom of the pan. Cook until wine is about half reduced. Cut off heat and leave sauce in pan until ready to use.

Coat a broiling pan with non-stick cooking spray. Place fish filets on the pan and sprinkle with paprika. Broil for 5 minutes. Remove from oven and coat with fresh lemon juice. Return to oven and broil for an additional 5 minutes.

Add filets to a serving dish and top with white wine sauce and vegetables. Serve and enjoy!

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