Pan Seared Sea Bass with Saffron Cream
Pan Seared Sea Bass with Saffron Cream
Directions
- Heat olive oil in sauté pan over medium heat.
- Season fish with black pepper then cook for 2-3 minutes per side until internal temperature of 145 degrees F.
- Remove fish from pan and sprinkle with sea salt then top with saffron cream and serve.
Ingredients
- 4 6oz Bay Winds® Chilean Sea Bass, portions
- 2 tbsp Roma® Oil, Olive
- 1/2 tsp Magellan® Black Pepper, ground
- 1/4 tsp Magellan® sea salt
- 12 oz Saffron Cream, (see recipe below)
Nature's Best Dairy Saffron Cream
Directions
- Heat olive oil over medium heat in saucepan.
- Add garlic, onion, salt, and pepper. Cook for 1-2 minutes.
- Add white wine and allow to recue by half.
- Now pour in heavy cream and add saffron. Simmer for 5-6 minutes sauce will turn yellow in color.
- Whisk in parsley and lemon juice then serve.
Ingredients
- 1/4 cup Piancone® white cooking wine
- 2 cups Nature's Best Dairy® Cream, Heavy
- 1 tbsp Roma® Oil, Olive
- 1/2 tsp Roma Garlic, chopped
- 2 tbsp Peak Fresh Produce® Onion(s), Red, brunoise dice
- 1 Peak Fresh Produce® Lemon(s), juice only
- 1 tbsp Peak Fresh Produce Parsley, minced
- saffron
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
