Pan Seared Sea Bass with Saffron Cream
Directions
Heat olive oil in sauté pan over medium heat.
Season fish with black pepper then cook for 2-3 minutes per side until internal temperature of 145 degrees F.
Remove fish from pan and sprinkle with sea salt then top with saffron cream and serve.
Ingredients
4 6oz Bay Winds® Chilean Sea Bass, portions
2 tbsp Roma® Oil, Olive
1/2 tsp Magellan® Black Pepper, ground
1/4 tsp Magellan® sea salt
12 oz Saffron Cream, (see recipe below)
Nature's Best Dairy Saffron Cream
Directions
Heat olive oil over medium heat in saucepan.
Add garlic, onion, salt, and pepper. Cook for 1-2 minutes.
Add white wine and allow to recue by half.
Now pour in heavy cream and add saffron. Simmer for 5-6 minutes sauce will turn yellow in color.
Whisk in parsley and lemon juice then serve.
Ingredients
1/4 cup Piancone® white cooking wine
2 cups Nature's Best Dairy® Cream, Heavy
1 tbsp Roma® Oil, Olive
1/2 tsp Roma Garlic, chopped
2 tbsp Peak Fresh Produce® Onion(s), Red, brunoise dice
1 Peak Fresh Produce® Lemon(s), juice only
1 tbsp Peak Fresh Produce Parsley, minced
saffron
1/8 tsp Magellan® sea salt
1/8 tsp Magellan® Black Pepper, ground
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Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
