This was the first time I cooked Sea Bass. I wanted to keep it simple, so I left it to Brad to grill the fish, while I created a yummy sauce. I spotted the jar of passionfruit jelly in my fridge, and decided on a Passionfruit Beurre Blanc!
4 Sea Bass Steaks
1 shallot, finely chopped
1/2 c. white wine
1/4 c. white wine vinegar
1 T. lemon juice
1 T. heavy cream
2 sticks cold unsalted butter, cut into chunks
2 T. Passionfruit jelly
Brush fish with olive oil, and grill for 6 minutes on each side (adjust time depending on thickness of fish)
In a small saucepan, cook wine, vinegar and shallots until reduced to 3-4 tablespoons.
Add cream and reduce heat. Whisk in butter two pieces at a time, removing from heat when half the butter has been added. Whisk in passionfruit jam and season with a little salt and white pepper. Pour through mesh sieve, and serve over fish.
