CHILEAN SEA BASS WITH LEMON CAPER SAUCE & CUCUMBER
Simply prepared King of Fish - Chilean Sea Bass - with Great Vegetable side
Recipe by: Cheryl Collett
Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.
INGREDIENTS - 4 servings
lbs Chilean Sea Bass Cut into 4 Servings, Skin On
4 Tablespoons White Flour
Tablespoons Olive Oil
2 Tubs Lemon Butter Caper sauce
2 Cucumbers Sliced into ribbons with a vegetable peeler
2 Tomatoes Quartered
4 Tablespoons Apple Cider vinegar
1 Tablespoon Brown Sugar
2 Tablespoons Olive Oil
Preheat oven 375 degrees Fahrenheit
Dust Chilean sea bass lightly with flour. In a non stick skillet, add 1 tablespoon olive oil on high heat. Sear for 1 minute per side or till it turns slightly golden brown.
Transfer skillet to oven for 15-18 minutes or until fish is flaky.
Transfer lemon butter caper sauce to a large ramekin and place in a sauce pan filled with water halfway up the ramekin to make a bain marie.
Take care that the water does not run into the ramekin. Bring water to a boil and let it simmer until the sauce warms up.
Cook’s tip: The sauce is delicate and should be watched carefully so that it doesn’t scorch. If it gets too hot and separates, add a little cream and whisk till it holds together again. If separation continues, sprinkle in some white unbleached flour and keep whisking till it binds. Repeat if required.
For the Salad:
Cut the ends off the cucumbers and using a vegetable peeler, carefully slice lengthways creating ribbons.
In a small bowl combine apple cider vinegar, sugar and olive oil and whisk to make dressing. Marinate cucumber ribbons for 15 minutes.
To serve, roll up ribbons and top with a tomato quarter. Sprinkle with sea salt.
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