Recipe Note: These measurements are approximate. Adjust to your taste.
Chilean Sea Bass filet
3 thin slices of potato
1 egg, beaten
1 teaspoon chopped shallots
1 teaspoon chopped chives
1 tablespoon Cointreau liquor
A splash of white wine
A squeeze of fresh lime juice
½ cup orange juice
1 tablespoon butter
Salt and pepper to taste
Brush the potatoes with the egg, and then layer the slices on top of the fish filet. Pan sear the fish on both sides until owned—the egg should adhere the potato slices to the fish so they don't fall off—and then finish it in a 450-degree oven for three to four minutes.
Add the shallots, chive, cointreau, wine, lime juice, and orange juice to a medium skillet. Bring to a boil, and then reduce. When it has reduced, add the butter.
On a plate, spoon the sauce over the fish. Serve with fresh sautéed vegetables and roasted potatoes.
Osteria 177
177 Main Street, Annapolis
410-267-7700
