Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Potato Crusted Sea Bass With Ginger Beurre Blanc
- add review
- #94579
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 red potato
1 egg, beaten
4 cloves garlic
salt and pepper
2 tablespoons seasoned flour
2 sea bass filets
Ginger Beurre Blanc
3 ounces fresh ginger
freshly ground black pepper
1 cup ginger ale
1 cup heavy cream
4 ounces butter
directions
Peel and shred potato in food processor. Mix with eggs, chopped garlic, salt, pepper, and flour. Pat dry sea bass and crust one side well. Refrigerate for 30 minutes.
Heat pan and saute crusted side of fish in oil or butter until golden brown (about 5 minutes). Flip fish over and saute an additional 2 to 3 minutes.
Oven finish for about 10-15 minutes at 375 degrees F. Pour Ginger Beurre Blanc over it and serve with vegetables and starch of your choice.
For Ginger Beurre Blanc: Peel and dice ginger, add to ginger ale with pepper. Bring to a boil and reduce half way, temper in heavy cream, whisking it in slowly, and reduce it by half. Add butter and reduce to smooth velvet consistency.
Strain and serve.
added by
recipenita
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments