Monday, May 10, 2010
Chilean Sea bass is one of my favorite dishes to prepare. Usually, i prepare it using an Asian inspired marinade and papaya salsa. But this is a really versatile fish that can prepared a umber of different ways. I love how soft, flaky and delicate Chilean Sea Bass is and it is a special treat. I understand that it is not the greatest fish from a sustainability point of view, but there is really nothing else out there quite like Chilean Sea Bass.
I decided to prepare the fish simply in a butter and white wine sauce, with fresh heirloom tomatoes, which are just coming into season to showcase the fresh tomatoes alongside the fish. The sauce is really a thrown-together variation on a French classic beurre blanc, but unlike a more traditional Julia Child beurre blanc, the sauce has a lot less butter and is heavier on the white wine component. It is lighter, and in my view, plenty enjoyable for flavorful meal.
Sasha's Chilean Sea Bass with Heirloom Tomatoes
Two 7 oz filets of Chilean Sea Bass
3/4 cup white wine
1/2 stick of unsalted butter
assortment of heirloom tomatoes
To prepare the dish, heat the butter and melt it in the white wine. Preheat the oven at 350 degrees and put the fish on a baking sheet with the heirloom tomatoes and zucchini. Drizzle several tablespoons of the sauce on top of each piece of fish. Squeeze the juice of half a lemon on top. Bake the fish for about a half an hour, until the vegetables are cooked and the fish is nice and flaky. Serve with a bit of the reserved sauce. This is a lovely fresh spring dish that was enjoyed almost as much as my asian-inspired signature Chilean Sea Bass dish.