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Fresh Chilean Seabass Sauteed in Garlic and White Wine Sauce
Makes 2 Servings
*14 ounces fresh Chilean seabass
*1 teaspoon flour
*1/2 cup extra virgin olive oil
*3 cloves garlic, sliced
*1/2 cup dry white wine
*1/2 cup chicken broth
*Pinch of salt and pepper
*2 teaspoons salted butter
*2 teaspoons fresh squeezed lemon juice
*Parsley for garnish
*1/2 lemon for garnish
1In a medium bowl, lightly coat seabass with flour.
2Heat olive oil in a pan over a medium flame. Add seabass and cook until golden brown on both sides. Remove from pan.
3In the same pan, add garlic and saute until golden brown. Add wine, chicken broth, salt and pepper. Return seabass to pan and add butter and lemon juice. Cover and simmer for 15 minutes or until done.
4Remove seabass and place on a serving plate. Top with a small amount of sauce and garlic from pan. Garnish with parsley and lemon.
Executive Chef Pedro Benitez, Frankie & Johnnie's Steakhouse, New York, NY