Seared Sea Bass With Citrus Fennel SaladSeared Sea Bass With Citrus Fennel Salad
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Marcus shows you how to make Seared Sea Bass with a Citrus Fennel Salad.
4 5 ounces sea bass filets
Salt and pepper
1 tablespoon Butter
Apple cider reduction
1/2 shallot, diced
1/2 tablespoon butter
2 cups cider
1 teaspoon molasses
1/2 fennel bulb
1 tablespoon fennel fronds
1 green serrano chile
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
Splash of cider vinegar
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.
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.
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.
To assemble, stack filets and pour shallot sauce over filets. Top with shaved fennel.
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