Pan-Seared Sea Bass with a Spanish Sauce

  • Yield : 10 to 12 servings
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
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  • 1 medium size red pepper, diced
  • 1 medium size green pepper, diced
  • 2 medium size yellow onions, diced
  • 2 tablespoons olive oil, plus 4 tablespoons
  • 1 pound small shrimp, peeled and diced
  • 1 cup mild salsa
  • 1 quart heavy cream
  • Salt and freshly ground black pepper
  • 10 (8-ounce) fillets sea bass, skin removed
  • Red pepper, julienne, for garnish
  • Parsley sprigs, for garnish


Step 1

In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.

Step 2

Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.

Step 3

Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.

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