Sea Bass With Pineapple-Dijon Cream Sauce Popular Recipes

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Sea Bass With Pineapple-Dijon Cream Sauce

"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
• Sauce:
• 6 ounces pineapple juice
• 1/4 cup dry white wine
• 1/4 cup chicken stock
• 8 ounces heavy cream
• 1 teaspoon Dijon mustard
• 2 tablespoons unsalted butter

Instructions :

Prep : 15M	Cook : 2M	Ready in : 30M

• Preheat the oven to 425 degrees F (220 degrees C).
• Pat fish dry with paper towels and lightly season with seafood seasoning.
• 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.
• 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.
• 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.

Notes :

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