Sweetness of pineapple with a hint of Dijon goes great with coconut-jasmine rice and roasted sea bass!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Pat fish dry with paper towels and lightly season with seafood seasoning.

  • Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.

  • Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.

  • Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.

Nutrition Facts

854 calories; protein 44.8g; carbohydrates 16.8g; fat 65g; cholesterol 280mg; sodium 424.8mg. Full Nutrition
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