Wednesday, July 29, 2020

White Fish with Beurre Blanc Sauce #recipe from A Sprinkling of Murder by @DarylWoodGerber

From Daryl:

One of my favorite dinners is white fish with beurre blanc sauce. I’ve used lots of different white fish to make this dish. One of my favorites is Chilean sea bass, which is a fish rich in omega-3 unsaturated oils. It’s mild and sort of buttery in flavor, and it won’t toughen up because of the extra oil. 

Dining for one, as I usually do, I made a half recipe, and to experiment, I used two different kinds of fish. The bass was fresh; the mahi-mahi was frozen and thawed.  Both turned out to my liking.

This recipe can also be found in A SPRINKLING OF MURDER along with a variety of brownie recipes.  


4 Chilean sea bass filets (or other white fish, about 6 ounces each)
Kosher salt, to taste
Black pepper, to taste
1/4 cup dry white wine
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons shallots, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon heavy cream
6 tablespoons butter, cold, cut into small pieces
Garnish: lemon wedges

Heat oven to 425 degrees F.

Line baking pan with parchment paper. Brush parchment paper with olive oil. Set the filets on the paper and sprinkle lightly with Kosher salt and pepper. Place the pan in the oven and bake for 15-20 minutes.  The fish should be cooked through, not pink.

While the fish is baking, prepare the lemon beurre blanc sauce. In a saucepan, combine the white wine, vinegar, and minced shallots. Bring the mixture to a simmer and cook until reduced to about half, about 3 minutes.

Add the lemon juice, zest, and cream. Remove the pan from heat and whisk in a pat of butter. Set the pan back over low heat and continue whisking until the butter has melted. Add remaining pieces of butter until all are incorporated. Taste and add salt and pepper, as needed.

*Note: If the sauce is too hot or cold, it will separate, so keep it warm until serving time.

Arrange the fish on plates with garnish and desired vegetable. Drizzle with the beurre blanc sauce.

Bass on the left; mahi on the right

now in audio, too!

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  1. Thanks for testing out frozen vs fresh for us.
    "Arrange the fish on places" Plates?

    1. Thanks, Libby. I'll fix the typo. And yes, fresh is always better. No doubt about it. ~ Daryl

    2. "And yes, fresh is always better. No doubt about it."
      But above you say: "The bass was fresh; the mahi-mahi was frozen and thawed. Both turned out to my liking."

  2. That looks so yummy I had to pin it! First time I ever ate mahi mahi was at Ralph and Kacoo's in New Orleans (1991) where my cousin and her dh took us to eat for her 40th birthday. It was a new fish to me, and I've loved it ever since!

    1. Lynn, yes, I adore mahi, but I have to admit I really like it fresh (had some last weekend) and not frozen. My preference. Nice meaty "fish." :) ~ Daryl