Sea Bass With Sweet Mushroom Sauce
From choclytcandy 12 years agoIngredients
- 1/4 cup chopped portobello mushroom caps shopping list
- 2 tbs chopped red bell pepper shopping list
- 2 tbs diced fresh pineapple shopping list
- 1 clove minced garlic shopping list
- 1/4 cup dice onion shopping list
- 1 tsp olive oil shopping list
- 2 tsp white port wine shopping list
- 1 tsp lemon juice shopping list
- 1/4 cu claim juice shopping list
- 1 tsp cornstarch shopping list
- 2 tsp heavy cream shopping list
- 1/2 cup milk shopping list
- 1/2 tsp butter shopping list
- 1/2 tsp salt shopping list
- 2 tsp chopped fresh cilantro shopping list
- 2 tsp chopped fresh dill shopping list
- 4 4-oz sea bass fillets shopping list
How to make it
- Preheat oven to 400 degrees.
- Wrap mushrooms, pepper, pineapple, and garlic in foil. Cook in oven for 30 min. or until vegetables are golden brown. Allow to cool.
- In a medium saute pan, saute onion in olive oil until translucent. Add wine and cook briefly. Add lemon juice and clam juice. Simmer 5 min.
- In a small bowl or cup, mix cornstarch with 1 tsp water to make a thin paste. Set aside.
- Combine cream, milk, butter, and salt in a medium saucepan. Bring to a boil and whisk in cornstarch mixture with a wire whip. Simmer to 1 to 2 minutes or until thickened. Cool slightly.
- Transfer cream mixture to a blender and add onion mixture and roasted vegetables. Puree until smooth. Remove from blender and stir in chopped fresh herbs.
- Preheat grill or broiler and cook fish 3 to 5 minutes on each side until cook through. Serve fish with sauce.
People Who Like This Dish 2
- sitbynellie Glasgow, GB
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