Chilean Sea Bass with a Pineapple-Dijon Pan Sauce
Having just returned from Maui, I was smitten with a fish dish that Chilean Sea Bass is a very mild, white fish, which is my preferred choice of seafood. The technique of searing and roasting the fish, and then serving it with my version of a pineapple sauce was not only fast and easy-- it reminded me of that delicious meal we had in Hawaii.
Servings 2
Ingredients
- 2 8-ounce Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)Wild caught Halibut is a great choice, too
- Old Bay Seasoning to taste
- Olive oil I use rice oil, because it has a high smoke point
SAUCE:
- 6 ounces pineapple juice I buy a six-pack of small pineapple juice
- 1/4 cup dry white wine such as Sauvignon Blanc
- 1/4 cup chicken stock
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
Instructions
- 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, Dijon mustard 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.