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Pan-Grilled Striped Bass with Portobello Cream Sauce
Submitted by daybreak
11/13/2009
11/13/2009
| Striped bass with a portobello cream sauce
Servings: 4 | |
| Ingredients: (4) 6-ounce fish fillets 1/2 cup flour or seafood breader mix 2 tablespoons olive oil 2 tablespoons unsalted butter 1/4 cup white wine 1 yellow onion, finely chopped 4 portobello mushrooms, sliced thin 1 tablespoon heavy cream 1/2 cup unsalted butter, cubed and chilled 1 teaspoon fresh lemon juice 1 tablespoon flat-leaf parsley, chopped 4 strips cooked bacon, crumbled kosher salt and black pepper, to taste found at http://www.fresh-seafood.net/ |
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| Instructions: Season fillets with salt and pepper and dredge in flour. Heat oil and butter in a large sauté pan over medium heat. When butter foams, add fillets; cook 4 minutes per side or until opaque in center. Transfer fillets to a platter and keep warm. To make the sauce, add the wine, onion and sliced mushrooms to saucepan; bring to a boil over medium heat and cook until reduced by half. Add the cream and cook sauce until just thickened. Reduce heat to low; add cubed butter a little at a time, whisking until blended into a smooth sauce. Stir in lemon juice, parsley, and bacon. Spoon the sauce over the fillets and serve. |
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