and Tropical Fruit Salsa
Yield: 4 servings
Prep Time: 1 hour
Cook Time: 30o minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Gewürztraminer
4- 6 oz sea bass portions
salt
pepper
vegetable oil
Preheat oven to 400 degree F Season sea bass with salt and pepper. Heat a sauté pan, and sear sea bass on each side 2-3 minutes or until golden brown. Finish in the oven, approximately 5 minutes until cooked through.
After cooking fish, remove to serving plate. Drizzle with the beurre blanc and top with fruit salsa before serving.
2 ripe mangoes, diced fine and then pureed in a blender
1 Tbsp finely minced shallots
3 Tbsp minced ginger
¾ cup rice vinegar
1 cup Chateau Ste. Michelle Riesling
6 oz nnsalted butter, cut into small cubes
salt
white pepper
Put ginger, shallots, vinegar, and wine in a stainless steel sauce pan and bring to a boil. Reduce to ½ cup, add mango puree and simmer over low heat about 5 minutes. Strain through a fine mesh strainer. Return all the liquid to the stainless steel pan and place over low heat. Whisk the cold butter into the liquid, piece by piece. Season with salt and white pepper
2 Tbsp mango, 1/4” dice
2 Tbsp pineapple, 1/4”dice
2 Tbsp kiwi, ¼” dice
2 Tbsp Granny Smith apple, 1/4” dice
1 green onion, minced
1 Tbsp chopped cilantro
1 tsp ginger, minced
3 Tbsp tomato, 1/4”dice
1 Tbsp extra-virgin olive oil
salt to taste
Combine all ingredients and season to liking
