Chilean Sea Bass with Lemon, Honey & Thyme Vinaigrette
Posted by Katrina Coulourides on
Longer days lend to more time harvesting late winter and early spring vegetables such as celery root and carrots. This dish calls for the use of these vegetables and fresh herbs from our garden. Fish with bountiful use of fresh herbs is a perfect accompaniment for white wines. The pungentness of thyme and lemon on the fish is best paired a Sauvignon Blanc with a good balance of acid and creamy finish. The Chateau Jean Faux Sauvignon Blanc was aged in neutral barrels and on its lees for 11 months creating more complex flavors and retained acidity. For a slightly more herbal, tropical white to bring out the olive oil, tart lemon, and peppers try a Napa Valley Sauvignon Blanc with grassy and stone fruit nuances.
Fish Fillet & Dressing Ingredients:
- 6 oz. Fillet of Chilean Sea Bass per person
- 2 tbs Olive Oil, divided
- 3 tbsp Fresh Lemon Juice
- 2 tbsp of Honey
- 1-2 tsp of Chopped Fresh Thyme
- Salt & Pepper to taste
- Brush both sides of each fillet with olive oil. Then salt & pepper moderately on both sides.
- Heat 1 tbsp olive oil in a grill pan or frying pan.
- Sear the fillets on both sides. Flip them every 2 minutes until golden brown on the outside.
- Remove the fish from the heat and cover with tin foil.
- To make the dressing, whisk the fresh lemon juice, honey, thyme, salt and pepper together. Garnish the fillets with the dressing shortly before serving.
- ½ cup Mayonnaise
- 1 tbsp Whole Grain Mustard
- 2 tsp of Dijon Mustard
- 1-2 tsp of Fresh Lemon Juice (to taste)
- 1/4 cup of Drained Capers, chopped
- ¼ cup of Chopped Fresh Dill, Parsley, or Chives, or a combo of these.
- Salt & Pepper to taste
- 1 Medium Celery Root, trimmed, peeled, and sliced julienned
- 1 large or 2 medium Carrots Peeled, sliced julienned
- Julienne slice the peeled carrots and celery root.
- In a small bowl mix the mustards, herbs, lemon juice, salt and pepper, mayonnaise, and capers. Should look similar to a tartar sauce.
- In a larger mixing bowl place the celery root and carrots stirring in Remoulade sauce about a tablespoon at a time until dressed to your satisfaction.
Serving Suggestions: The Sea Bass can also be served on a bed of mashed potatoes, quinoa, barley or rice pilaf.
This recipe has been contributed by Leo Coulourides, our Culinary Specialist.
Share this post
- Tags: Sauvignon Blanc, Seafood, White Wine