Sea Bass With Pineapple Cream Sauce
Sea bass is a fantastic start to any seafood dinner. The firm flesh is mild and adapts well to almost any flavors you add, just don’t go with anything too aggressive and overpower the fish. This Pineapple Cream Sauce is perfect, adding a delicate accent without drowning out the succulent sea bass filet. Top with mushrooms, bacon or really anything you like for an extra pop of flavor.
2 (8 ounce) sea bass filets
1 pinch seafood seasoning (such as Old Bay®), or to taste
1 tablespoon olive oil, or as needed
Sauce:
6 ounces pineapple juice
¼ cup dry white wine
¼ cup chicken stock
8 ounces heavy cream
1 teaspoon Dijon mustard
2 tablespoons unsalted butter
Preheat the oven to 425 degrees F (220 degrees C).
Pat fish dry with paper towels and lightly season with seafood seasoning.
Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755