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Sea Bass with Fresh Tarragon Sauce Recipe

Ingredients

How to make it

  • 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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waterlily Joplin, MO

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