Recipe

Sea Bass With Fresh Tarragon Sauce Recipe

	Waterlily / All my dishes 1 year, 8 months ago This recipe is adapted from something I saw on a foodie TV show, but this is entirely my own take on it. Prep:10m Cook:10m Servings:24	Waterlily
	sea bass tarragon

Does this look good? Yeah! / Nope

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Ingredients

1 T olive oil

1 bay leaves

2 garlic cloves

4 shallots, chopped (or substitute a small mild onion)

1 whole Anaheim or other mildly spicy pepper , seeded, membrane removed, and chopped

1/2 jicama, julienned

2 T fresh tarragon leaves

1 T crushed tomatoes

1-T white wine

1-T water

1/2 t dried tarragon

2 sea bass fillets

Butter, for sautéing

½ cup diced crimini or local wild mushrooms

Salt

Directions

Heat the olive oil In a large sauté pan over medium heat. Add the bay leaves, garlic, and Anaheim pepper and sauté for 2 minutes. Add the jicama and tarragon and continue to sauté for about a minute. Add the crushed tomato, white wine, and water, stir, and remove from the heat.

Poach the sea bass fillets in water with the dried tarragon in a large sauté pan; cook until a knife slides in easily and fish is opaque throughout.

Meanwhile, heat the butter in a small sauté pan. Add the mushrooms, shallots and salt, to taste. Sauté until the mushrooms are cooked through.

Serve the Sea Bass topped with the sauce, and the sauce topped with the mushrooms-and-shallots.

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