Restaurants›Oyster House Seafood & O-Bar›Pan Seared Sea Bass Recipe

Pan Seared Sea Bass Recipe

Inspired by Oyster House Seafood & O-Bar
Time45m
Serves4

Orange-honey glaze, served over asparagus and tomato risotto

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Ingredients

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For the Sea Bass

For the Orange-Honey Glaze

For the Asparagus and Tomato Risotto

Method

Prepare the Orange-Honey Glaze

1

Make the Glaze

In a small saucepan, combine orange juice, honey, soy sauce, cornstarch, and water. Heat over medium heat until the mixture thickens, stirring constantly. Set aside.

Cook the Risotto

2

Sauté the Base

In a large skillet, melt butter over medium heat. Add diced onion and minced garlic; sauté until onion is translucent.

3

Add Rice

Stir in Arborio rice, cooking for 1-2 minutes until lightly toasted.

4

Cook the Risotto

Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed. This should take about 18-20 minutes.

5

Add Asparagus and Tomatoes

When the rice is creamy and al dente, stir in asparagus, cherry tomatoes, Parmesan cheese, salt, and pepper. Cook for an additional 5 minutes.

Cook the Sea Bass

6

Sear the Fish

In a separate skillet, heat olive oil over medium-high heat. Season sea bass fillets with salt and pepper. Sear fillets for 4-5 minutes on each side until golden brown and cooked through.

Assembly

7

Plate the Dish

Serve the risotto on a plate, top with the seared sea bass, and drizzle with the orange-honey glaze.