ORATA SCIORTINO--CHILEAN SEA BASS W/ SHIITAKE MUSHROOMS
This is Melt-In-Your-Mouth Fabulous!! Boneless Chilean sea bass sautéed in Cognac with shiitake mushrooms and currants.From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories Bass
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Preheat an ovenproof skillet large enough to accommodate both fillets over high heat. Dredge fillets in flour, shaking off excess. Add olive oil to skillet and add fillets, skin side up. Cook until golden brown on one side. Turn over and add shiitake mushrooms, turning to cook evenly. When mushrooms are slightly wilted, add shallot and season with salt and pepper.
- Remove skillet from heat and deglaze pan with the Cognac. Add currants. Once Cognac has stopped sizzling, return skillet to the heat and cook until Cognac is almost entirely reduced. Add chicken stock. Place skillet in the oven for about 8 to 10 minutes, or until fish is tender.
- Place each fillet on a plate and return the skillet to high heat. Reduce sauce to half its original volume and add butter, stirring to incorporate. When butter is completely melted and blended into sauce, spoon over each fillet and serve.
- Suggested wine:
- 2002 Ferrari-Carano Fumé Blanc.
Nutrition Facts : Calories 284.4, Fat 16.9, SaturatedFat 3.5, Cholesterol 18.6, Sodium 111.3, Carbohydrate 27.6, Fiber 2.8, Sugar 16, Protein 8.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yasmin Katan
[email protected]This dish was a waste of time and money.
Greg Cruz
[email protected]I'm not sure I would make this dish again.
Ramjan Matubbar
[email protected]I had a hard time finding Chilean sea bass at my local grocery store.
Derick Rwothomio
[email protected]This dish was a bit too expensive for my budget.
Ongezwa Magama
[email protected]The sauce was a bit too thick for my taste.
Destenie Luna
[email protected]The fish was a bit overcooked, but the mushrooms were delicious.
David McClain
[email protected]I found this dish to be a bit bland. I think I will add some more spices next time.
Emily Kirk
[email protected]This dish was a bit too salty for my taste. I think I will use less salt next time.
fezeka fezzy
[email protected]I love the simplicity of this dish. The fish and mushrooms are cooked perfectly and the sauce is light and flavorful. I will definitely be making this again.
Teboho Mohlakolane
[email protected]This dish was easy to make and very delicious. I used fresh shiitake mushrooms and they added a great flavor to the dish. I will definitely be making this again.
misternaz
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the fish and the mushrooms. I will definitely be making this again.
Francisco Sesmas
[email protected]This was my first time cooking Chilean sea bass and it turned out great! The fish was flaky and moist, and the shiitake mushrooms were a nice addition. I will definitely be making this again.
Sanna Fredericks
[email protected]I love the combination of flavors in this dish. The fish is flaky and tender, the mushrooms are earthy and flavorful, and the sauce is light and tangy. I highly recommend this recipe.
Indiya Lawson
[email protected]This dish was a hit with my family! The fish was cooked perfectly and the shiitake mushrooms added a delicious umami flavor. I will definitely be making this again.