Pan Roasted Sea Bass w/Wasabi Beurre Blanc Sauce
4 - 4 ounce pieces of sea bass
salt and pepper
2 T. white sesame seeds
2 T. black sesame seeds
2 T. butter
4T. olive oil
1/2 cup dry white wine
2 T. shallot, chopped
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
1 stick (1/2 cup) chilled unsalted butter, cut into tablespoon-size pieces
1 T. wasabi powder, diluted with 1 T. white wine vinegar (or rice vinegar)
For the Wasabi Beurre Blanc Sauce
Preheat oven to 400 degrees.
Rinse fish and pat the sea bass filets dry with paper towel. Coat sea bass with olive oil and season with salt and pepper. Dredge in mixture of white and black sesame seeds.
In a saute pan, add 2 T. butter and 4 T. olive oil. Saute filets until one side is brown. Flip fish to the second side and place pan in the oven.
Bake for about 10 minutes or until nicely crisped on the outside. Note: make sure not to over cook the sea bass.
Wasabi Beurre Blanc Sauce
Heat the wine and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 20 minutes.
Add the heavy cream and bring to a boil. Lower heat.
Slowly whisk in butter one piece at a time, careful not to let it boil.
Season with salt and pepper. Whisk in wasabi mixture. Keep sauce warm.
Plate the sea bass and drizzle sauce on top.
I like my sauce rustic, but you can strain the shallots from the white wine before adding the cream if you want a smooth sauce.