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Sea Bass In Pecan Sauce

Mexican.Chef's picture
Ingredients
  Dry white wine 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Whole peppercorns 4
  Seabass fillet 2 Pound
  Onion 1 , sliced
  Garlic 2 Clove (10 gm)
  Pecans 1⁄2 Cup (8 tbs)
  Parsley 2 Tablespoon
  Saffron 1⁄4 Teaspoon
  Salt To Taste
  Ground red chili 1⁄4 Teaspoon (Mild)
  Lemon juice 1 Tablespoon (Juice Of 1 Lemon)
  Lemon wedges 3
Directions

In large skillet combine the first 5 ingredients.
Simmer 10 minutes.
Add the fish and simmer until fish flakes.
Place fish on a serving platter.
Remove the peppercorns and bayleaf from the liquid, then pour into a blender.
Add the remaining ingredients and blend until smooth.
Spoon sauce over fish.
Garnish with lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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