Seared Sea Bass with Mango-Ginger Beurre Blanc

& Tropical Fruit Salsa

Seared Sea Bass with Mango-Ginger Beurre Blanc

Sea Bass

Ingredients:

4 6-oz sea bass portions
salt
pepper
vegetable oil

Instructions:

Preheat oven to 400 °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 tropical salsa before serving.

Mango Ginger Beurre Blanc

Ingredients:

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 unnsalted butter, cut into small cubes
salt
white pepper

Instructions:

Put ginger, shallots, vinegar, and wine in a stainless steel saucepan and bring to a boil. Reduce to ½ cup, add mango puree and simmer over low heat for about 5 minutes. Strain mixture 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.

Tropical Salsa

Ingredients:

2 Tbsp mango, ¼” dice
2 Tbsp pineapple, ¼” dice
2 Tbsp kiwi, ¼” dice
2 Tbsp Granny Smith apple, ¼” dice
1 green onion, minced
1 Tbsp chopped cilantro
1 tsp ginger, minced
3 Tbsp tomato, ¼” dice
1 Tbsp extra-virgin olive oil
salt to taste

Instructions:

Combine all ingredients and season to your liking.

Wine Pairings