Pomegranate Striped Bass Recipe
Pan-Seared Colorado Striped Bass, Pomegranate Beurre Blanc, Fresh Herbs
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Ingredients
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Fish
Pomegranate Beurre Blanc
Garnish
Method
Fish Preparation
- 1
Season the Striped Bass
Pat the Colorado Striped Bass fillets dry with a paper towel. Season both sides of the fillets with salt and black pepper.
- 2
Pan-Seal the Fillets
In a large skillet, heat olive oil over medium-high heat. Once hot, carefully add the seasoned striped bass fillets to the skillet and cook for 4-5 minutes on each side, or until the fish is golden brown and cooked through. Remove from skillet and set aside.
Pomegranate Beurre Blanc Preparation
- 3
Sauté the Shallots
In the same skillet used for the fish, add the finely chopped shallots and sauté over medium heat until they are translucent, about 2-3 minutes.
- 4
Deglaze the Pan
Pour in the white wine and pomegranate juice, scraping the bottom of the pan to lift any browned bits. Bring to a simmer and reduce until the liquid is halved, about 5-10 minutes.
- 5
Incorporate the Butter
Lower the heat and start whisking in the cold, cubed butter a few pieces at a time until the sauce is emulsified. Season the sauce with salt and black pepper to taste.
Assembly and Garnishing
- 6
Plate the Dish
On a serving plate, place a pan-seared striped bass fillet. Drizzle the pomegranate beurre blanc generously over the fish.
- 7
Garnish
Sprinkle chopped fresh parsley and pomegranate seeds over the top for added flavor and a beautiful presentation. Serve immediately.
