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.
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