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See Also: Fish and Seafood
Sea Bass with White Peppercorn Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 tablespoon freshly ground white peppercorns
Lightly salt the fish, and then pat the ground peppercorns into the flesh. Heat the oil in a large heavy bottomed skillet or saute pan. Saute the fish until lightly browned on both sides. Remove from pan. Add butter to drippings and heat. Cook the shallots lightly. Add the wine and stock. Add the fish back to the pan and gently simmer to reduce the liquids by half. Whisk in the cream and reduce a bit. Correct seasonings, sprinkle with onions or chives and serve.
Recipe created 2005-03-10.