Seared Sea Bass w/ Fennel & Cider Reduction | Marcus Meacham | Tastemade

A light and delicate summer dinner idea!

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INGREDIENTS

Fish
4 5-oz sea bass filets
Olive oil
Salt and pepper
1T Butter

Apple cider reduction
1/2 shallot, diced
1/2T butter
2c cider
1t molasses

Shaved Fennel
½ fennel bulb
1T fennel fronds
1 green serrano chile
1T lemon zest
1T orange zest
1T orange juice
1T lemon juice
Splash of cider vinegar

RECIPE

Season the filets with salt and pepper and saute in olive oil in a pre-heated cast iron skillet until golden on each side. Add butter to the pan while cooking for added flavor, if desired.

In a pan on medium heat, add the butter and cook the shallot until soft and translucent, add the apple cider vinegar to deglaze. Finish with molasses and strain.

Shave fennel bulb. Combine shavings, fronds, and serrano chile in a bowl and season with salt. Add citrus zests, juices, vinegar, and season with pepper. Set aside.

To assemble, stack filets and pour shallot sauce over filets. Top with shaved fennel.

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