Enter Photo Contest

Crisp Sea Bass with a Sun Dried Tomato Beurre Blanc Suace

A nicely seasoned and crisp fried sea bass filet accompanied with a buttery beurre blanc sauce that has a kick of tomato in it. Very nice appetizer course, can be easy turned into a entree course with slight modifications to recipe."


Fish Seasoning:
Garlic Salt 2 Tbsp
Cumin 2 tsp
Oregano 2 tsp
Cayenne Pepper 1/4 tsp

Crisp Sea Bass:
Sea Bass Filet (4) 4 oz portion
Seasoned Flour as needed
Vegetable Oil as needed
Fish Seasoning as needed

Sun Dried Tomato Beurre Blanc Sauce:
Shallots 2 Tbsp
Sun Dried Tomatoes, small chop 1 Tbsp
Tomato Sauce 1 Tbsp
White Wine 4 oz-fl
Lemon Juice 3 Tbsp
Cider Vinegar 3 Tbsp
Heavy Cream 8 oz-fl
Butter 12 oz-wt
Salt and Pepper as needed


Fish Seasoning:
1. Measure each spice and put into a mixing bowl.
2. Stir all of the spices together.
3. Place in a container, covered.

Crisp Sea Bass:
1. Season the fish, preheat oil to 365°F.
2. Prepare two containers, one with seasoned flour, the other with ice water.
3. Place seasoned fish into water for one minute.
4. Allow to drip excess water, dredge in seasoned flour.
5. Place in hot oil and cook until done or golden brown.

Sun Dried Tomato Beurre Blanc Sauce:
1. Combine shallots, sun dried tomatoes, tomato sauce, wine, lemon juice and vinegar. Reduce until almost dry.
2. Add the cream and slightly reduce.
3. Whisk in butter in tablespoon increments until all is used.
4. Use salt and pepper to taste, serve warm.

Back To Top



Nutritional Information
Per Serving

no nutrition information available