Pastor Ryan says that the
coolest thing about this recipe is that it’s not really a recipe at all. It’s a
method. It would work equally well with a hunk of halibut or a nice piece of
salmon, or any other thick fish. Great
results every time.
Pastor Ryan’s Bronzed
Sea Bass with Lemon Shallot Butter
Prep Time 20 Minutes Cook Time 10 Minutes
This recipe is meant for one person, but this would count as
2 protein servings and would be great for Stages 1, 2 or 3.
6 ounces, weight (to 7
ounces) piece of sea bass, with or without the skin on
Kosher salt and fresh ground pepper, to taste
3 tablespoons olive oil along with 1 tablespoon butter
3 tablespoons butter
1 whole medium-sized
shallot, minced
(you could sub a small onion, but shallot is better)
(you could sub a small onion, but shallot is better)
1 whole lemon, zested
and juiced
Preheat the oven to 375
degrees. MAKE SURE the pan you will use is okay to transfer to the oven.
Season both sides of the fish generously with salt and pepper.
Heat olive oil and pat of butter in a
medium-sized oven-safe pan over high heat for a few minutes to let the oil get
nice and hot.
Once the oil has heated
up for a couple of minutes, drop the fish into place and let it sit there
untouched for two minutes. (Don’t overcrowd the pan, as this will kill the
ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes,
then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER.
Set the timer to 8 minutes.
Meanwhile, begin making
the lemon shallot butter sauce. Melt the 3 tablespoons butter over a medium-high heat. Add in
the minced shallot and lemon zest. Cook over medium-high heat for a couple of
minutes.
When the shallots have
become a little softer, squeeze in the juice of 1 lemon. Whisk together and
reduce the heat to medium until you’ve got an incredible-smelling sauce.
(Skipping the shallots in this process will make a super-simple lemon butter
sauce.)
NOTE: please make sure this a nice gentle heat or the sauce will break-don’t ask me how I know this-jh
Once the fish has been
in the oven for 8 minutes, remove it and let it rest for a moment before
serving. Take this time to check for an remove the pin bones if your butcher didn’t do it
for you. NOTE: please make sure this a nice gentle heat or the sauce will break-don’t ask me how I know this-jh
As you can see, there’s
now a beautiful crust on one side of the fish that creates an awesome texture
and flavor. You could serve a piece of
fish like this along with a nice bed of brown rice or quinoa (Stage 2/3 only) and
a variety of veggies. Put on top of a salad
and you’ve got something pretty special sitting in front of you.
Photo provided by Ree Drummond, Pioneer Woman |
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