Say What?

Today is National Clean Out the Fridge Day. We ar all encouraged to make room in the fridge for all the Thanksgiving Dishes that will be making their way to our home. Be it Aunt Sue’s Green Bean Casserole or Uncle Lee’s home-made hooch.

Yeah, we have time remaining. Besides, today is a Friday. Since we have “Catholic Friday” meals once a week, the only leftovers we could eat today would be last week’s fish. Yeah, I don’t think so since everything else in the fridge is “forbidden” by choice. In our house, left overs get packed up as week day lunches so by Friday there’s not much left. I guess you could say we clean the fridge out on a regular basis.

Every few months Hubby and I spend a morning at the Big Box Store – aka Costco to stock up on just about everything. I wish our son lived closer, so we could split foods that have a short shelf life like fresh fruits, vegetables and baked goods. We would be spending the money anyway, and his family could have half. But that’s a complaint for another day.

Anyway, one thing about the big box stores is that some things are available week in and week out, while other things are there and gone, never to come again. Once upon a time they had frozen Croissants imported from France. These weren’t the kind you had to warm up – they needed to be baked. Oh my, so delicious! Unfortunately, Costco no longer carries the imported Croissants. So when we saw the Chilean Sea Bass in the freezer case, you bet we snatched some up. We were actually looking for Cod, which is usually available. This time around the Cod was gone, it was Sea Bass instead. Hubby loves Sea Bass. So I knew I needed to do my homework and create a dish that was worthy of this beautiful fish.

Chilean Sea Bass with Chive Beurre Blanc
3 (6 oz) Chilean Sea Bass Filets
Kosher Salt to taste
White pepper to tste
Olive Oil as needed
1 Shallot
1 tablespoon fresh Chives
8 tablespoons Butter
2 tablespoons White Wine
1 tablespoon White Wine Vinegar

Note: Before beginning, make sure the butter is well chilled.

Heat the oven to 450-degrees. Heat a 10-inch cast iron skillet over medium-high heat until very hot.

While the skillet heats, dry the sea bass with paper towels. Season filets with salt and pepper. Slather fish generously on all sides with oil.

Carefuly remove heated skillet from the oven. Spread a thin layer of oil in the hot skillet, just enough to lightly coat the surface. Place heated skillet on a burner over medium-high heat to maintain temperature. Lay the filets in the skillet with the skin side up, presentation side down.

Note: If the skin has been removed, you can tell which side was the skin sine by noticing the pattern in the flesh. The skin side is flatter and may have traces of a scale-like pattern. The presentation side will be curved and pretty.

Sear the fish without moving for about 3 minutes. Check by gently wiggling fish loose with a pair of tongs and a thin fish spatula. If the fish does not come away from the skillet easily, continue to sear until a nice crust has formed. After 3 minutes, check every minute or so to avoid burning the fish. Once able to turn, immediate transfer skillet back to the oven to finish cooking. Let bass roast in the skillet for about 10 minutes longer, depending upon how long fish seared and the thickness. To check for doneness, poke fish with the tines of a fork in the thickest part of the filet. If there is no resistance, the bass is done.

While the Sea Bass is roasting, make the Beurre Blanc. Peel and finely mince the shallot. Snip chives and cut butter into 8 pieces, keeping the butter well chilled.

In a small saucepan, combine shallot, wine and vinegar. Bring the mixture to a boil over medium-high heat, continue to boil util the liquid is almost completely evaporated, about 3 minutes. Reduce heat to low, remove pan from the burner and allow to cool for about a minute.

Return pan to te heat, whisk in the butter one well-chilled piece at a time, and only adding the next piece once the previous piece has been fully incorporated into the sauce. Set the sauce aside while maintaining low heat on the now empty burner.

Once the bass is done, return the sauce to low heat, whisk briefly until smooth and brought together. Season with kosher salt and white pepper to taste.

Place bass on a warmed serving platter. Ladle Beurre Blanc over the fish, sprinkle with chives just before serving.

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Blessed are they who observe His decrees,
who seek Him with all their heart.