PAN SEARED CHILEAN SEA BASS OVER GOLDEN RAISIN PILAF WITH TOMATO LEMON WINE SAUCE
1 box Near East Rice pilaf
½ cup golden raisins
½ teaspoon cinnamon
I tablespoon olive oil
¼ cup butter
2 tablespoons olive oil
2-2 ½ pounds Chilean sea bass filets, skinned
1 teaspoon salt
½ teaspoon black pepper
4 large cloves garlic, chopped
3 cups grape or cherry tomatoes, cut in half
½ cup white wine
Juice of one lemon (about 3 tablespoons)
5 tablespoons cold butter, chopped into 5 pats
¼ cup fresh parsley, chopped (plus more for garnish
Cook the rice pilaf according to package directions, but when the water boils add the rice mix, the season packet, and also add the raisins and cinnamon. Stir to combine, cover, reduce to a simmer and continue cooking until all of the liquid is absorbed. Keep warm until ready to plate.
In a large skillet, melt butter and add olive oil over medium high heat. Season fish all over with the salt and pepper. Place the fish in the hot pan and sear on both sides until fish is lightly browned and just cooked through. About 2-3 minutes per side (depending on the thickness of the filets). Note that Chilean sea bass filet size and thickness can vary a lot, so cook time will also vary. If they are very thick, you can transfer them to a baking sheet in a 350 oven to finish cooking. They are done when a knife inserted in the middle of the filet goes in and out easily and the fish flakes with a fork. Cover with foil to keep warm while you make the sauce.
Add the garlic, tomatoes, wine and lemon juice to the pan drippings and cook for 4- 5 minutes, stirring frequently, until the sauce is reduced by about half. Remove the pan from heat and whisk the cold butter pats into the sauce until it is smooth and silky. Stir in the parsley.
Plate the fish over the raisin pilaf and top with the tomato lemon sauce. Garnish with more parsley and lemon slices.