Sea Bass With Pineapple-Dijon Cream Sauce

Name: Sea Bass With Pineapple-Dijon Cream Sauce recipe
Prep time: 15 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Global
Ingredients: 2 (8 ounce) sea bass fillets; 1 pinch seafood seasoning (such as Old Bay®), or to taste; 1 tablespoon olive oil, or as needed; 6 ounces pineapple juice; ¼ cup dry white wine; ¼ cup chicken stock; 8 ounces heavy cream; 1 teaspoon Dijon mustard; 2 tablespoons unsalted butter

by Adrian Fox 1 year ago

0 (0)

15 minutes

854 kcal

16.8 g carbs

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Description

Sweetness of pineapple with a hint of Dijon goes great with coconut-jasmine rice and roasted sea bass!

Ingredients

2 (8 ounce) sea bass fillets
1 pinch seafood seasoning (such as Old Bay®), or to taste
1 tablespoon olive oil, or as needed
6 ounces pineapple juice
¼ cup dry white wine
¼ cup chicken stock
8 ounces heavy cream
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Pat fish dry with paper towels and lightly season with seafood seasoning.
3. Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
4. Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
5. Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.

Nutrition Facts

serving: 2 servings

calories: 854 kcal

carbohydrates: 16.8 g

protein: 44.8 g

saturated fat: 35.6 g

cholesterol: 280 mg

sodium: 424.8 mg

fiber: 0.2 g

sugar: 10 g