Bertolli

Orange County Seafood Recipe List

Salt Creek Grill

32802 Pacific Coast Highway, Dana Point, CA 92629
949-661-7799

Chilean Seabass

4 Servings

Ingredients

2 lbs Chilean seabass, cut into 8 oz portions
2 lbs horseradish mashed potatoes
1 ea lemon, cut into quarters for garnish
4 ea shallots, cut into rings and caramelized
4 ea dill sprigs for garnish
16 oz champagne butter sauce
to taste salt and pepper

Ingredients Horseradish Mashed Potatoes

2 lbs Russet potatoes, steamed until soft
1/3 C butter
1/3 C cream
1 T horseradish (You can adjust to your liking by adding more or less.)
1 T chopped chervil
1 T chopped parsley
to taste salt and pepper

Method

  • In a hot sauté pan, add olive oil and Chilean seabass. Brown the seabass on one side. Turn over and turn down the heat and allow to cook until fish is firm, not flaky.
  • Place horseradish mashed potatoes on each plate, then top with prepared Chilean seabass.
  • Place caramelized shallots on top of seabass and pour 4 ounces of champagne butter sauce over each piece of fish.
  • Garnish with lemon and dill and serve.

    Method Horseradish Mashed Potatoes

  • Mix butter and cream and bring to a boil. Pull off heat.
  • Mix all ingredients together while hot and add salt and pepper to taste. Keep warm

    Ingredients Caramelized Shallots

    4 ea shallot, cleaned and sliced into rings
    1 T butter
    to taste salt and pepper

    Method Caramelized Shallots

  • In a hot sauté pan, place butter and shallots and sauté over medium heat stirring constantly until shallots are caramelized.
  • Add salt and pepper to taste.

    Ingredients Champagne Butter Sauce

    1 ea chopped shallot
    1/2 t fresh ginger
    2 T olive oil
    1/2 t minced garlic
    1/2 C champagne
    1/2 lb butter
    1/4 C cream
    to taste salt and pepper

    Method Champagne Butter Sauce

  • In a hot sauté pan, add olive oil, ginger, shallots & minced garlic and sauté until shallot is translucent.
  • Add 1/4 cup champagne and 1/4 cup cream. Allow to reduce by 1/2.
  • Pull pan off of heat and slowly stir in butter and 1/4 cup champagne.
  • Season to taste and strain.

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