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Name: Sauteed Black Sea Bass with Port Beurre Blanc
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Extra Virgin Olive Oil; 1/2 c Tio Pepe Sweet Port; 4 Fillets black bass; skin on; 1 tb Shallots minced; salt and pepper to taste; 1 tb Chopped chives for garnish; 1/2 lb Unsalted butter; cold and; 2 bn Asparagus; 1/4 c White wine; Chervil leaves for garnish; 2 tb Butter; 1 tb Heavy cream

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INGREDIENTS

1/4 c Extra Virgin Olive Oil
1/2 c Tio Pepe Sweet Port
4 Fillets black bass; skin on
1 tb Shallots ; minced
salt and pepper ; to taste
1 tb Chopped chives for garnish
1/2 lb Unsalted butter; cold and
2 bn Asparagus
1/4 c White wine
Chervil leaves for garnish
2 tb Butter
1 tb Heavy cream

Servings

INSTRUCTIONS

Preheat oven to 500 degrees. Heat olive oil in a medium saute pan over medium high heat. When hot, sear fish skin side down. Saute for a couple of minutes, add some whole butter to pan and place in 500 degrees oven to finish, dont turn fish onto flesh side. This process should take 5 to 8 minutes, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet. For the asparagus, break them near the bottom at the natural breaking point. Add to heavily salted boiling water and cook until tender, drain and finish in a saute pan with whole butter. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add the butter a little at a time whisking constantly. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives. Per serving: 2414 Calories (kcal); 267g Total Fat; (98% calories from fat); 3g Protein; 4g Carbohydrate; 579mg Cholesterol; 270mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 53 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW # CP0017 Converted by MM_Buster v2.0n.

NOTES

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Sauteed Black Sea Bass with Port Beurre Blanc

1/4 c Extra Virgin Olive Oil
1/2 c Tio Pepe Sweet Port
4 Fillets black bass; skin on
1 tb Shallots minced
 salt and pepper to taste
1 tb Chopped chives for garnish
1/2 lb Unsalted butter; cold and
2 bn Asparagus
1/4 c White wine
 Chervil leaves for garnish
2 tb Butter
1 tb Heavy cream

Preheat oven to 500 degrees.    Heat olive oil in a medium saute pan over medium high heat. When hot, sear  fish skin side down. Saute for a couple of minutes, add some whole butter  to pan and place in 500 degrees oven to finish, dont turn fish onto flesh  side. This process should take 5 to 8 minutes, depending on the thickness  of the fillets. Make sure the pan is oven proof, if not transfer fish to a  baking sheet.    For the asparagus, break them near the bottom at the natural breaking  point. Add to heavily salted boiling water and cook until tender, drain and  finish in a saute pan with whole butter.    For the beurre blanc, place the shallots and white wine in saucepan and  sweat the shallots. Add the butter a little at a time whisking constantly.  When all of the butter is incorporated, whisk in the heavy cream. Finish  with sweet port.    Place the black bass in the middle of the plate, mound the asparagus on top  of the fish, nap with beurre blanc, and garnish with chervil and chives.        Per serving: 2414 Calories (kcal); 267g Total Fat; (98% calories from fat);  3g Protein; 4g Carbohydrate; 579mg Cholesterol; 270mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 53      1/2    Fat; 0 Other Carbohydrates    Recipe by: COOKING LIVE PRIMETIME SHOW # CP0017      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (384g)
Recipe Makes: 1 servings

Calories: 739
Calories from Fat: 718 (97%)

Amt Per Serving		% DV

	Total Fat 79.8g	106 %
	Saturated Fat 23.8g	119 %
	Monounsaturated Fat 46.2g
	Polyunsanturated Fat 6.7g
Cholesterol 71.2mg		22 %
Sodium 326.2mg		11 %
Potassium 154.8mg		4 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 4.5g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 739

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