Blackened Sea Bass with Orange Beurre Blanc

By Erika on June 17th, 2012 / / No Comments

The mild sea bass is so tender when cooked properly, and this delicious combination of charred and spicy fish blends so well with the creamy and tangy blood orange beurre blanc.

Yield: Serves 4

Blackened Sea Bass with Orange Beurre Blanc

Blackened Sea Bass with Orange Beurre Blanc

Ingredients

  • 4 sea bass fillets (about 4-6 oz each)
  • 2 teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon crushed thyme
  • 1/2 teaspoon dried orgegano
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 1-2 teaspoons olive oil (if doing in skillet), pan should just be lightly coated.

For orange beurre blanc:

  • 1 medium shallot, chopped finely
  • ½ cup white wine
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons orange muscat vinegar (can be found at Trader Joe's) (optional)
  • 1 teaspoon orange zest
  • 12 tablespoons cold unsalted butter, cubed
  • Salt and white pepper, to taste

Instructions

  1. Preheat oven to 400 degrees, or grill to medium-high.
  2. Mix garlic salt, paprika, thyme, oregano, cayenne and black pepper in a small bowl.
  3. Cut away any skin from fish. Rinse and pat dry. Dip in butter then lightly coat in spice mixture.
  4. For cast iron skillet: Heat oil in heavy oven-proof skillet, sear sea bass 3 minutes until browed on one side, turn over and place in oven for about 8 minutes longer until just opaque in the center.
  5. For grill: Heat grill on medium high (oil grill so fish will not stick). Grill 3-4 minutes per side depending on thickness of fish, until just opaque in the center.
  6. While fish is cooking, prepare blood orange beurre blanc.

Orange Beurre Blanc:

  1. Combine the shallots, white wine, and orange juice and orange vinegar in a saucepan over medium-high heat and reduce to 2 tablespoons.
  2. Reduce heat to low. Add the butter, one cube at a time, whisking until blended. Continue whisking until the mixture is a rich sauce consistency. Add orange zest. Season with salt and white pepper.
  3. Pour orange beurre blanc over fish and serve.

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