Best 3 Chilean Sea Bass With A Pineapple Dijon Pan Sauce Recipes
Chilean sea bass is a rich and delightful fish known for its firm texture and delicate flavor. It is the centerpiece of many delicious dishes, such as the Chilean sea bass with a pineapple dijon pan sauce. The pineapple dijon pan sauce provides a sweet and tangy contrast to the savory flavors of the fish. Served alongside a variety of sides such as roasted vegetables or a refreshing salad, this dish is sure to impress even the most discerning palate.
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CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.) In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke. Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish. Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F). Remove the fish to a plate, and tightly cover with foil. SAUCE: Drain any excess oil and return the skillet to the stove, on medium-high. Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.
SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Pat fish dry with paper towels and lightly season with seafood seasoning.
- Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
- Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
- Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.
Nutrition Facts : Calories 854 calories, Carbohydrate 16.8 g, Cholesterol 280 mg, Fat 65 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 35.6 g, Sodium 424.8 mg, Sugar 10 g
CHILEAN SEA BASS WITH MUSTARD
I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!
Provided by Grace Lynn
Categories Bass
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Let the sea bass sit at room temperature for about 20 minutes.
- Season it with salt and pepper on both sides.
- Melt butter in pan over medium-high heat.
- Cook the sea bass for 4 minutes.
- Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
- Dash, then sprinkle bread crumbs on top.
- Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Choose the Right Pan: Use a heavy-bottomed skillet or sauté pan for searing the sea bass. This will help prevent the fish from sticking and will give it a nice golden brown crust.
- Don't Crowd the Pan: When searing the sea bass, make sure to give each piece enough space in the pan. If you crowd the pan, the fish will steam instead of sear and you won't get a nice crust.
- Cook the Sea Bass to the Right Temperature: The ideal internal temperature for sea bass is 145 degrees Fahrenheit. You can check the temperature with a meat thermometer inserted into the thickest part of the fish.
- Make the Pan Sauce Immediately: While the sea bass is resting, make the pan sauce immediately. This will help you capture all the flavorful browned bits in the pan.
- Serve the Sea Bass with your Favorite Sides: Chilean sea bass is a versatile fish that can be served with a variety of sides. Some popular choices include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Chilean sea bass with a pineapple Dijon pan sauce is a delicious and elegant dish that is perfect for a special occasion. The sea bass is flaky and tender, and the pineapple Dijon pan sauce is sweet, tangy, and flavorful. This dish is sure to impress your guests and leave them wanting more.
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