Prep Time: 45 minutes
Cook Time: 10 minutes
Ingredients:
- 4 sea bass fillets
- juice of 3 key limes
- 2 tablespoons chopped parsley
- 2 green onions, chopped
- 1/4 cup olive oil
- 1 cup all purpose flour
- 3 tablespoons butter
- 1 shallot, minced, or 1/4 cup minced onion
- 1/4 cup Pisco or white wine
- 1 tablespoon pink peppercorns, finely ground
- 1/2 cup whipping cream
- Salt and pepper to taste
Preparation:
- Mix olive oil, green onions, lime juice and parsley, and pour over the sea bass fillets. Allow to marinate for 30 minutes.
- Remove the fillets from the marinade. Reserve marinade.
- Dredge fillets in flour two times.
- Heat butter in a large skillet on medium high heat. Season fillets with salt and pepper.
- Cook fillets about 3-5 minutes on each side, checking for doneness. The fish should look opaque. Remove fillets to a plate and set aside in a barely warm oven while you make the sauce.
- Add the marinade to the pan. Add the shallot and cook until soft, about 5 minutes.
- Add the Pisco or wine and cook 2 minutes more. Add the peppercorns and cream, and cook until sauce thickens slightly.
- Season sauce with salt and pepper. Serve fish with rice, drizzled with peppercorn sauce.
Serves 4



