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Seared Sea Bass With Citrus Fennel Salad

Seared Sea Bass With Citrus Fennel Salad

Marcus Meacham

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Marcus shows you how to make Seared Sea Bass with a Citrus Fennel Salad.

Recipe

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Sautéed Sea Bass with shaved Fennel and Cider Reduction

Ingredients

  • Fish

  • 4 5-oz sea bass filets

  • Olive oil

  • Salt and pepper

  • 1T Butter

  • Apple cider reduction

  • 1/2 shallot, diced

  • 1/2T butter

  • 2c cider

  • 1t molasses

  • Shaved Fennel

  • ½ fennel bulb

  • 1T fennel fronds

  • 1 green serrano chile

  • 1T lemon zest

  • 1T orange zest

  • 1T orange juice

  • 1T lemon juice

  • Splash of cider vinegar

Let's get Cooking...

  1. Season the filets with salt and pepper and saute in olive oil in a pre-heated cast iron skillet until golden on each side. Add butter to the pan while cooking for added flavor, if desired.

  2. In a pan on medium heat, add the butter and cook the shallot until soft and translucent, add the apple cider vinegar to deglaze. Finish with molasses and strain.

  3. Shave fennel bulb. Combine shavings, fronds, and serrano chile in a bowl and season with salt. Add citrus zests, juices, vinegar, and season with pepper. Set aside.

  4. To assemble, stack filets and pour shallot sauce over filets. Top with shaved fennel.

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