Chilean Sea Bass with Orange, Mango, & White Wine Reduction
- 4 sea bass fillets
- Salt and white pepper to taste
- 1-2 Tbsp vegetable oil for sautéing
- 3/4 cup Simply Orange Mango juice blend
- Zest of half of one orange
- 1/2 cup white wine
- 2 tsp minced shallots
- 1 stick unsalted butter
- Sliced green onions for garnish
To prepare Sea Bass:
Preheat oven to 400F
Season fish with salt and white pepper. In an oven-proof sauté pan over medium-high heat, add oil and sauté fish about 1 minute per side, just long enough to lightly brown each side. Transfer pan to oven. Cook for 13-15 minutes until cooked through. Set aside and prepare the sauce.
To prepare Orage Mango White Wine Reduction:
Zest half of one orange (about 2 tsp.) Add the juice, zest, white wine, and shallots to a saucepan on medium-high heat. Cook until it is syrupy and reduced to almost nothing, stirring occasionally.
On low heat, add in the butter 1 tablespoon at a time, whisking vigorously. Whisk continuously to achieve a silky texture. Do not let the sauce boil.
To serve: Drizzle orange sauce over the bottom of the plate. Add sea bass and rice on the side. Drizzle more sauce on top of the fillet. Garnish with sliced green onions.
Download a printable PDF of this recipe.
