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Seared Sea Bass with Green Pea Sauce

5

by: Barbie Cooking






Some fillets look completely boneless, but if you run a fingertip over their surface you might feel the ends of tiny bones [called pin bones], which must be removed. Use needle-nose pliers or a similar tool, like tweezers, to grab the end of each bone and carefully pull it out at an angle [towards the head of the fish] without tearing the flesh.




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ingredients

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serves: 6

6 skinless Chilean sea bass fillets (about 6 ounces each and 1 inch thick)

Extra virgin olive oil

1 tablespoon finely chopped fresh tarragon

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups medium-diced cherry tomatoes

SAUCE:

2 tablespoons unsalted butter

1/4 cup finely chopped yellow onion

1 cup low-sodium chicken stock

1 cup frozen petite green peas

2 teaspoons finely chopped fresh tarragon

2 tablespoons heavy cream

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Nutrition Facts
Seared Sea Bass with Green Pea Sauce

Servings Per Recipe: 6

Amount per Serving

Calories: 243

  • Total Fat: 8.7 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 83.4 mg
  • Sodium: 650.9 mg
  • Total Carbs: 6 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 2.4 g
  • Protein: 33.9 g
VIEW DETAILED NUTRITION

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preparation

76adda41e5a8540017471ed0fe0603bfce59172c.jpg 1.  To make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onions and cook until tender but not brown, 2 to 3 minutes, stirring occasionally. Add the chicken stock. Raise the heat to high and bring to a vigorous boil. Add the peas and cook until just tender, 1 to 2 minutes. Pour into a blender and add the tarragon. With the lid of the blender off, process until very smooth, 1 to 2 minutes. Clean the medium saucepan and return the sauce to it. Add the remaining sauce ingredients, mix well, and simmer until it reaches a sauce consistency, about 5 minutes, stirring occasionally.

2.  Lightly brush or spray the fillets with oil. Season with the tarragon, salt, and pepper. Grill over Direct High heat until the flesh is opaque in the center, 5 to 7 minutes, carefully turning once.

3.  Meanwhile reheat the sauce. Spoon some sauce on each plate, place a fillet in the middle, and scatter the tomatoes over the top. Serve warm.

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