– courtesy of Salvatore's of Oakville
Pan-seared Chilean Sea Bass with Saffron Sauce
Serves 2
2 9oz Chilean sea bass fillets
1 tbsp (15 mL) butter
1 shallot, finely chopped
1⁄4 cup (60 mL) white wine
1 pinch (about 1⁄2 tsp) Italian saffron
2 tbsp (30 mL) 35% cream
1 tsp (5 mL) honey
Fresh thyme, finely chopped
Salt and pepper
Season fillets to taste and sprinkle with chopped thyme. Pan-sear and set aside. Saute shallot in but- ter. Add white wine and saffron, let simmer until reduced by half. Add cream, honey and salt and pepper to taste, continue to simmer until reduced. Add fish to plate over your favourite vegetables and mashed potatoes, drizzle with sauce.