Black Sea Bass with Port Wine Glaze

Submitted by Patrick Jamon, Executive Chef, The Regency Club, Los Angeles

by C&RB Staff (editor@clubandresortbusiness.com)
April 2008
 

Yield: 6 servings

For the Port Wine Glaze*
Amt Ingredient
2 1/2 cups port
4 cups red wine
2 cups fish stock
5 ozs. sweet butter
to taste salt and pepper

Amt Ingredient
1/2 cup olive oil
6 6-oz. filets, black sea bass
to taste salt and pepper
1 bunch watercress, stemmed
1 lb. snow peas, stemmed

Procedure:
• Over medium heat, combine the port, red wine and fish stock. Simmer until the liquid is reduced by 75% (approximately 20-25 minutes). Remove the syrup from the heat and stir in the butter. Add salt and pepper to taste.
• Pour the olive oil into a skillet on medium-high heat. Once the oil is hot, sautée the sea bass in the oil for 2 to 3 minutes on each side until desired doneness. The sea bass will be light brown and crispy. Be careful not to crowd the pan with the sea bass (if they are crowded, the fish will steam instead of sauté).
• Remove the fish and immediately salt and pepper to taste. Use the same oil to lightly stir-fry the watercress and snow peas for 20 to 30 seconds, until the watercress is wilted. Salt and pepper the vegetables to taste.
• Serve the fish with the vegetables beside it, and spoon a light drizzle of the glaze around the plate to finish the dish.

*Note: The port wine glaze can be done up to a day before it is served. Reduce the port, red wine, and fish stock as directed, and store in the refrigerator. When ready to serve, heat the syrup and stir in the butter, salt and pepper to finish the sauce.