Description
Sweetness of pineapple with a hint of Dijon goes great with coconut-jasmine rice and roasted sea bass!
Ingredients
- 2 (8 ounce) sea bass fillets
- 1 pinch seafood seasoning (such as Old Bay®), or to taste
- 1 tablespoon olive oil, or as needed
- 6 ounces pineapple juice
- ¼ cup dry white wine
- ¼ cup chicken stock
- 8 ounces heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Pat fish dry with paper towels and lightly season with seafood seasoning.
- Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke
- about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side
- 4 to 5 minutes.
- Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork
- 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
- Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine
- chicken stock
- and cream. Simmer until as thick as desired
- 1 to 3 minutes. Remove skillet from heat
- add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2