Simple and Savory Chilean Sea Bass

 

2  4-6oz filets of Chilean Sea Bass

½  cup flour

1½  tablespoons Adam’s Reserve House Rub

2 tablespoons Ottavio Private Reserve Olive Oil and 2 tablespoons butter, for frying

 

Lemon Butter Sauce

½ cup Santa Martina Pinot Grigio

1 tablespoon butter

½ lemon

1-2 tablespoons flour

1 tablespoon capers

 

DIRECTIONS

  • In a plastic bag or small bowl, combine flour and House Rub. Dredge sea bass in flour mixture. Set aside.
  • Heat a skillet to medium and add oil and butter.
  • Cook filets in oil and butter for 3-4 minutes per side or until filets are golden Brown and have an internal temperature of at least 135 degrees.
  • Remove filets from skillet. Return skillet to heat
  • Add White wine, butter, and lemon juice to skillet. Turn the heat up slightly. Quickly stir in flour to thicken sauce. Add capers.
  • Pour sauce on top of filets over a bed of rice or noodles.

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