Sea Bass With Pineapple-Dijon Cream Sauce recipe

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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

Nutrition Info

854 calories
carbohydrate: 16.8 g
cholesterol: 280 mg
fat: 65 g
fiber: 0.2 g
protein: 44.8 g
saturatedFat: 35.6 g
servingSize: -
sodium: 424.8 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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. 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. 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.

Recipe Yield

2 servings

Recipe Note

Sweetness of pineapple with a hint of Dijon goes great with coconut-jasmine rice and roasted sea bass!

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