Crisp Sea Bass with a Sun Dried Tomato Beurre Blanc Suace

A nicely seasoned and crispy 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 easily turned into a entree course with slight modifications to recipe.




Fish Seasoning: 2 tablespoon Garlic Salt 2 teaspoon Cumin 2 teaspoon Oregano ¼ teaspoon Cayenne Pepper 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: 2 tablespoon Shallots 1 tablespoon Sun Dried Tomatoes, small chop 1 tablespoon Tomato Sauce 4 oz. White Wine 3 tablespoon Lemon Juice 3 tablespoon Cider Vinegar 8 oz. Heavy Cream 1 tablespoon Butter Salt and Pepper as needed

Nutritional information

No nutrition information available


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.