Basque Chilian Sea Bass
We could eat Chilian Sea Bass
every night! There is nothing as
delicious, but it is overfished, so
we need to limit our consumption
by serving small portions simply
as a starter, or substituting a nice
halibut or monkfish.
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Ingredients for 4 people as a starter:
  
Sea Bass
 1/2 pound
Sauce Basquaise
 1 pint
Dry White Wine
 1/2 cup
  1. Bring the fish to room temperature
  2. Using a sauté pan, bring Sauce Basquaise and white wine to a simmer.
  3. Add in the fish and cover for five minutes. Add two minutes if the pieces are thick.
Click on: Sauce Basquaise or "Pipèrade" for other delicious recipes with this sauce
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© 2004 David G. Blackburn
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