Sea Bass with Fresh Tarragon Sauce
From waterlily 16 years agoIngredients
- 1 T olive oil shopping list
- 1 bay leaves shopping list
- 2 garlic cloves shopping list
- 4 shallots, chopped (or substitute a small mild onion) shopping list
- 1 whole Anaheim or other mildly spicy pepper , seeded, membrane removed, and chopped shopping list
- 1/2 jicama, julienned shopping list
- 2 T fresh tarragon leaves shopping list
- 1 T crushed tomatoes shopping list
- 1-T white wine shopping list
- 1-T water shopping list
- 1/2 t dried tarragon shopping list
- 2 sea bass fillets shopping list
- butter, for sautéing shopping list
- ½ cup diced crimini or local wild mushrooms shopping list
- salt shopping list
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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