508 N. State St.
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Chilean Sea Bass with Jalapeno Beure Blanc Sauce
4 ounces vegetable oil
3 Tablespoons fish seasoning
4 8-ounce sea bass filet
1 pound butter
1/4 cup red onion, chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
1 cup white wine
1 ounce fresh lime juice
1/2 cup heavy cream
1/4 cup jalapeño peppers, roasted, seeds removed and finely chopped
3/4 cup tomato, diced
1 Tablespoon cilantro, finely chopped
1 teaspoon salt
Heat a large non-stick sauté pan over medium high heat and add vegetable oil. Sprinkle fish seasoning evenly over the fish and place the fish in the sauté pan. Cover the pan with a lid and cook the fish for 3-4 minutes per side, depending on the thickness of the fish.
While the fish is cooking, place a tablespoon of butter in a second sauté pan over medium heat. When the butter melts, add the onions, garlic and black pepper. Sauté until the onions and garlic become soft. Add the wine and lime juice and cook until almost all of the liquid has evaporated. Add the heavy cream and bring to a simmer.
Reduce the heat to low and add the remaining butter, a little at a time. Use a wire whisk to incorporate the butter into the sauce completely.
Remove the sauce from the stove and strain through a strainer. Add the jalapenos, tomatoes, cilantro and salt. Fold into the sauce.
Pour 2 ounces of sauce on top of each fish and serve immediately.