Grilled Sea Bass In Italian Champagne Sauce Recipe - Cooking Index
Grilled Sea Bass In Italian Champagne Sauce Recipe - Cooking Index
| 2 | Glasses Champagne - (1 1/2 cups) - divided | |
| 2 tablespoons | 30ml | Chopped mushrooms |
| = (1 large button mushroom) | ||
| 1 | Shallot | |
| 1 | Garlic clove | |
| 1/2 teaspoon | 2.5ml | Chopped fresh thyme |
| 1/2 teaspoon | 2.5ml | Chopped fresh rosemary |
| 1 | Freshly-ground black pepper | |
| 1 | Ground allspice | |
| 1 1/4 cups | 296ml | Sauce Allemande - (see recipe) |
| Olive oil - as needed | ||
| 4 | Skin-on striped bass fillets - (6 oz ea) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Butter |
| Juice of 1 lemon |
In a small saucepan, combine 1 glass Champagne (three-fourths cup), the mushrooms, shallot, garlic, thyme, rosemary, pepper and allspice. Cook until reduced by half, about 4 minutes.
Using a fine mesh strainer, strain out the herbs, garlic and shallot and discard. Add one-half glass Champagne (6 tablespoons) and all of the Sauce Allemande and reduce further over low heat, stirring constantly. Add the remaining one-half glass Champagne (6 tablespoons) and continue to stir until the sauce reduces further. This is a thin sauce. To hold the sauce until ready for serving, place it in the top of a double boiler over simmering water. (Makes about 1 3/4 cups sauce)
Heat a barbecue grill or grill pan and brush with olive oil. Lightly brush olive oil on both sides of the fish and sprinkle with the salt and pepper. Place the fish, skin-side down, on the grill. Cover the fish and grill until the center is faintly showing pink, about 8 minutes.
Just before serving, swirl the butter and lemon juice into the sauce. Spoon the sauce over the fish.
This recipe yields 4 servings.
Each serving: 406 calories; 33 grams protein; 8 grams carbohydrates; 0.3 grams fiber; 20 grams fat; 9 grams saturated fat; 212 mg. cholesterol; 138 mg. sodium.
Description:
"{Le Bar Grille À L'Italienne}"
Source:
The Los Angeles Times, 07-14-2004
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.