'ALLEGRO' SEA BASS WITH GINGER-LIME SAUCE

'ALLEGRO' SEA BASS WITH GINGER-LIME SAUCE image

Yield Makes 4 servings

Number Of Ingredients 15

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For Ginger-Lime Sauce:
1 tablespoon finely chopped fresh ginger
1 tablespoon honey
2 tablespoons veal demi-glace
1/4 teaspoon sesame oil
1/2 teaspoon chopped garlic
2 tablespoons soy sauce
Juice of 1 lime
1/3 cup unsalted butter
1 Thai chile pepper, chopped (optional)
For Sea Bass:
4 six-ounce sea bass fillets
4 teaspoons. unsalted butter
Kosher salt to taste
Black pepper to taste

Steps:

Combine ginger, honey, demi-glace, sesame oil, chopped garlic, soy sauce and lime juice in a non-reactive saucepan. Over moderately high heat, bring to boil. Reduce by 1/3. Remove from heat and let stand 3-4 minutes. Whisk in butter a little at a time. Add chopped Thai chile as an option. Keep sauce warm. Pre-heat broiler. Place sea base on cookie sheet and rub each with 1 tbs. butter. Season with salt and pepper. Broil for 5-10 minutes, until just golden brown. Remove from broiler and transfer each fillet to a plate. Top with ginger-lime sauce, sprinkle each with sliced scallions and serve.