CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE RECIPE - (3.9/5)

Chilean Sea Bass with a Pineapple-Dijon Pan Sauce Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 9

SAUCE:
2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
Old Bay Seasoning, to taste
Olive oil (I use rice oil, because it has a high smoke point)
6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
1/4 cup dry white wine (such as Sauvignon Blanc)
1/4 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Steps:

Preheat the oven to 425°F. Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.) In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke. Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish. Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F). Remove the fish to a plate, and tightly cover with foil. SAUCE: Drain any excess oil and return the skillet to the stove, on medium-high. Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.