Sea Bass With Pineapple-Dijon Cream Sauce
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Ingredients for - Sea Bass With Pineapple-Dijon Cream Sauce

1. Sea bass fillets - 2 (8 ounce)
2. Seafood seasoning (such as Old Bay®), or to taste - 1 pinch
3. Olive oil, or as needed - 1 tablespoon
4. Pineapple juice - 6 ounces
5. Dry white wine - ¼ cup
6. Chicken stock - ¼ cup
7. Heavy cream - 8 ounces
8. Dijon mustard - 1 teaspoon
9. Unsalted butter - 2 tablespoons

How to cook deliciously - Sea Bass With Pineapple-Dijon Cream Sauce

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Pat fish dry with paper towels and lightly season with seafood seasoning.

3. Stage

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.

4. Stage

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.

5. Stage

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.