Sea Bass with Watercress Sauce
This Week's Wine Selection
==========================
Shannon Ridge Sauvignon Blanc 2008 Price: $11
Clean, light straw color. Aroma of lemongrass, mango and
gooseberry. Flavors of tropical, citrus and tangerines. Crisp,
nicely balanced fullness with a lingering finish.
Serve With:
Sea Bass with Watercress Sauce
==============================
1 tablespoon butter
1 tablespoon vegetable oil
2 8-ounce sea bass fillets
3 tablespoons finely chopped shallots
1/4 cup dry Vermouth or dry white wine
1/2 cup whipping cream
1 cup (packed) chopped trimmed watercress (about 6 ounces)
Melt butter with oil in heavy medium skillet over medium-high heat.
Add sea bass to skillet; cook just until opaque in center, about
4 minutes per side. Transfer fish to plate; tent with foil to keep
warm. Pour off all but 1 teaspoon drippings from skillet. Add
shallots to same skillet; stir 30 seconds. Add Vermouth; bring to
boil. Continue to boil 1 minute. Add cream; boil until sauce thickens
slightly and coats spoon, about 3 minutes. Add 3/4 cup watercress to
sauce. Season with salt and pepper. Transfer fish to plates. Spoon
sauce around fish. Sprinkle with remaining 1/4 cup watercress and
serve.
This Week's Wine Selection
==========================
Shannon Ridge Sauvignon Blanc 2008 Price: $11
Clean, light straw color. Aroma of lemongrass, mango and
gooseberry. Flavors of tropical, citrus and tangerines. Crisp,
nicely balanced fullness with a lingering finish.
Serve With:
Sea Bass with Watercress Sauce
==============================
1 tablespoon butter
1 tablespoon vegetable oil
2 8-ounce sea bass fillets
3 tablespoons finely chopped shallots
1/4 cup dry Vermouth or dry white wine
1/2 cup whipping cream
1 cup (packed) chopped trimmed watercress (about 6 ounces)
Melt butter with oil in heavy medium skillet over medium-high heat.
Add sea bass to skillet; cook just until opaque in center, about
4 minutes per side. Transfer fish to plate; tent with foil to keep
warm. Pour off all but 1 teaspoon drippings from skillet. Add
shallots to same skillet; stir 30 seconds. Add Vermouth; bring to
boil. Continue to boil 1 minute. Add cream; boil until sauce thickens
slightly and coats spoon, about 3 minutes. Add 3/4 cup watercress to
sauce. Season with salt and pepper. Transfer fish to plates. Spoon
sauce around fish. Sprinkle with remaining 1/4 cup watercress and
serve.
