This beautiful fish recipe is sure to satisfy your spring fever with it’s elegance and ease of preparation. Plus it’s loaded with health-boosting superfoods so it’s an all-around winning dish. Happy Eating!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
0 per serving
- 4 6oz portions chilean sea bass
- 2 tablespoons extra virgin olive oil
- 1 tablespoons grass fed butter
- 1/4 cup white wine
- 1 bag organic baby carrots
- 2 cup low-sodium chicken broth
- 1 tablespoons agave syrup
- 1/4 cup olive oil
- 1/2 teaspoons kosher salt and fresh cracked black pepper
- 1 tablespoons fresh grated ginger
- 2 garlic cloves
- 2 tablespoons fresh chopped thyme, divided
- 1 orange, zested and juiced
- 1 tablespoons fresh chopped dill, plus sprigs for garnish
For the sea bass
Season the filets with sea salt and pepper. Set aside. Heat a large saute pan over medium high heat and add the oil. Place filets skin side down into hot pan and let cook for about 4 minutes untouched. Flip and cook for 3 more minutes on medium low heat. Add the butter, dill, and thyme and baste the filets. Remove filets and add wine. Season with salt and pepper. Reduce. Serve filets over carrot puree and drizzle with pan sauce.
For the Carrot and Ginger Puree:
1. Combine the carrots, broth, agave, and salt in a 4-qt. saucepan over medium heat; bring to a simmer, cover, and cook until the carrots are very tender, 20 minutes. Drain the carrots, reserving the cup of cooking liquid. 2. Heat oil in a 2-qt. saucepan over medium-low heat. Add the ginger, garlic and thyme, cook until softened and fragrant, about 2-3 minutes. Remove from heat and place in a food processor along with carrots and orange juice; puree until smooth, scraping down the sides of the bowl as necessary. Add 1-2 tbsp. reserved cooking liquid to make a smooth puree. Season with salt and pepper; serve warm.