INGREDIENTS:
2 Chilean Sea Bass* Steaks 1 1/4-inch thick 6-8 oz each
5 oz. fresh Large Portabella mushrooms
2 Shallots
1 Tbsp butter
¼ cup Marsala wine (DO NOT use cooking Sherry)
½ cup of chicken stock (low Sodium)
fresh ground white pepper
2 Tbsp extra virgin olive oil (divided)
2 rosemary sprigs
PREPARATION:
Wash the fillets and trim if necessary. Removing any skin
Chop the shallots into strips. Wash the mushrooms and pat dry, then slice into full length strips 3/8 to ½” wide. Wash the Rosemary and shake to remove excess water. Measured the other ingredients
Pour 1/2 Olive oil in a small dish and dredge the Bass in it, season with a little white pepper.
Start the Charcoal with a chimney starter. Wait about 15 min. and dump the coal into the grill, replace the grill grids. Oil the grids with olive oil. Wait a few more min.‘till it’s flaming to cook
COOKING:
Precooking time ½ hour
Heat 1 Tbsp olive oil in a skillet over medium high heat and sauté the shallots until translucent.
Deglaze the pan with Marsala wine. Reduce the wine to about two tablespoons; add the butter, letting it melt then add the mushroom strips. Reduce the heat to medium and sauté until the mushrooms are tender.
Add the chicken stock, a little pepper, and let the sauce cook down until it thickens somewhat. (When it sticks to the spoon). Reduce heat to absolute minimum, just keeping warm.
Grilling:
When you add the stock to the mushrooms, put the Sea Bass on the grill. Cook them on one side for about 3 minutes and flip them over for another 2 minutes. Close the Cover of the grill and roast for 4-5 minutes. Total Grill time 11-12 min. max!!
Place the grilled Sea Bass on the plates; arrange the mushrooms around them, pouring any sauce on the Bass.
Garnish with a sprig of rosemary and serve while piping hot.
* Chilean Sea Bass is the Patagonia Toothfish and is caught off Chile. There’s a lot of “Sea Bass and bass sold, but it isn’t the same.
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