
Seared Sea Bass with Green Pea Sauce

by:




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.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
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
preparation

comments
Mommy_loves_to_cook
August 28, 2011