Sea Bass with Dill and Lemon Beurre Blanc
Directions
- Add olive oil to sauté pan over medium high heat.
- Season fish filets on both sides with salt and pepper. Add filets to pan and cook until caramelized. 2-3 minutes per side.
- Serve on warm plate sauce down then topped with fish and garnish with dill and roasted red peppers.
Ingredients
- 16 oz Natures Best Lemon and Dill Beurre Blanc, (see recipe below)
- 3 tbsp Roma® Oil, Olive
- 1 tsp Magellan® Black Pepper, ground
- 1 tsp Magellan® sea salt
- 4 6 oz Bay Winds® sea bass filet(s)
Natures Best Lemon and Dill Beurre Blanc
Directions
- In a saucepan over medium heat add oil and garlic, cook for 1-2 minutes.
- Now add white wine, dill, and lemon juice and reduce by half.
- Then add heavy cream and reduce by half, then whisk in butter 1 tbsp at a time until absorbed. Then serve.
Ingredients
- 8 oz Nature's Best Dairy® Butter, Unsalted, diced, room temperature
- 8 oz Nature's Best Dairy® Cream, Heavy
- 2 tbsp Peak Fresh Produce Dill, chopped
- 1 tbsp Roma Garlic, minced
- 2 tbsp Roma® Oil, Olive
- 1/8 tsp Magellan® Black Pepper, ground
- 1/8 tsp Magellan® sea salt
- 6 oz Piancone® cooking Chablis wine
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
