Chilean Sea Bass with a Pineapple-Dijon Pan Sauce

By Foodiewife

This recipe was developed for the Certified Steak Company, who sent me their frozen Succulent Chilean Sea Bass to try. Having just returned from Maui, I was smitten with a fish dish that I had, that was served with a Pineapple Beurre Blanc "type" Sauce and I think it had heavy cream in it. I love Beurre Blanc sauces, but there is a LOT of butter in it and I wanted to avoid the heavy cream. Chilean Sea Bass is a very mild, white fish, which is my preferred choice of seafood. The technique of searing and roasting the fish, and then serving it with my version of a pineapple sauce was not only fast and easy-- it reminded me of that delicious meal we had in Hawaii.

Ingredients

• SAUCE:
• 2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
• Old Bay Seasoning, to taste
• Olive oil (I use rice oil, because it has a high smoke point)
• 6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 1/4 cup chicken stock
• 1 teaspoon Dijon mustard
• 2 tablespoons unsalted butter

Preparation

Step 1

Preheat the oven to 425°F.

Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.)

In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke.

Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish.

Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F).

Remove the fish to a plate, and tightly cover with foil.

SAUCE:

Drain any excess oil and return the skillet to the stove, on medium-high.

Add the pineapple juice, and deglaze the pan by scraping any browned bits.

Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high.

Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.