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Marcus Meacham

Seared Sea Bass With Citrus Fennel Salad

Seared Sea Bass With Citrus Fennel Salad

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

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Sautéed Sea Bass with shaved Fennel and Cider Reduction

Ingredients

  • Fish

  • 4 5 ounces sea bass filets

  • Olive oil

  • Salt and pepper

  • 1 tablespoon Butter

  • Apple cider reduction

  • 1/2 shallot, diced

  • 1/2 tablespoon butter

  • 2 cups cider

  • 1 teaspoon molasses

  • Shaved Fennel

  • 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

Instructions

  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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Transcript

- Alright, so today I'm making my pan-fried sea bass with an apple cider reduction and a light and tangy fennel salad. Let me show you how. So first thing, I'm gonna start working on my cider reduction. Take a shallot. About half a shallot. I'm gonna do a very small dice on this. Season with a little bit of salt and pepper. I'm actually gonna caramelize these shallots. While these are working, I'm actually gonna start seasoning my fish. This is sea bass. I love sea bass. It's a very dense, meaty fish. Now back to my sauce. Add some apple cider. Add that right in. Now the acid from this apple cider is gonna cut straight through this fish and really accent the fennel salad at the end. We're just gonna let this reduce. So I started my fish in oil. It's been cooking for a little bit. I'm gonna add some butter to the pan just to bring out some more flavor. So my fish is almost done. I've killed my heat. I'll let the pan do the rest of the cooking. So here's my sauce. This is just butter, shallots, apple cider. I'm gonna finish it with a little bit of molasses. So I have a bowl right here of shaved fennel with the ends, the fawns. Add a little bit of salt. Toss this. Taking a Serrano pepper. Cut this on the bias just for appearance. Fill this right in. I'm gonna zest a lemon. It's a nice brightness to this dish. Orange. Again, nothing, in my opinion, goes better with fish than citrus. My orange. Lemon. Squeeze the juice right in here. Add a little bit of apple cider vinegar. Add some more tartness to this. We're gonna finish this with a couple twists of pepper. So now, all we have to do next is plate. Next we have our sauce with shallots and vinegar. Apple cider, very bright. Top it with our bright, little bit of heat, little bit of sweetness in that orange juice. Fennel salad. So there you have it. A nice fish dish. Simple, fresh, sweet, and spicy. Enjoy.

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