If you’re looking for an amazing dinner that is sure to impress your guests you should definitely check out this Blackened Sea Bass with Orange Beurre Blanc Sauce. The mild sea bass is so tender and flaky when cooked properly, and this delicious combination of charred and spicy fish blends so well with the creamy and tangy blood orange beurre blanc sauce. The spiciness of the blackening seasoning and the citrusy flavor of the orange beurre blanc sauce work so well together and this dish will literally melt in your mouth.

This is the type of dish that you would find in a fancy restaurant! Blackened Sea Bass with Orange Beurre Blanc Sauce is great served over rice, angel hair or orzo pasta, or with fresh steamed veggies on the side.

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Blackened Sea Bass with Orange Beurre Blanc Sauce

5 from 1 vote

Recipe by Flip Flop Foodies Course: EntreesCuisine: SeafoodDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 4 4 sea bass fillets

• 2 tsp 2 garlic salt

• 1 tsp 1 paprika

• 1 tsp 1 crushed thyme

• 1/2 tsp 1/2 dried oregano

• 1/2 tsp 1/2 cayenne pepper

• 1/4 tsp 1/4 black pepper

• 2 tbsp 2 melted butter

• 1 – 2 tsp 1 – 2 olive oil

• 1 1 shallot, finely chopped

• 1/2 cup 1/2 white wine

• 1/4 cup 1/4 freshly squeezed orange juice

• 2 tbsp 2 orange vinegar muscat (can be found at Trader Joe’s)

• 1 tsp 1 orange zest

• 12 tbsp 12 unsalted cutter, cold and cubed

• salt and white pepper, to taste

Directions

• Preheat oven to 400 degrees F, or grill to medium-high. Mix garlic salt. paprika, thyme, oregano, cayenne and black pepper in a small bowl.
• Cut away any skin from fish. Rinse and pat dry. Dip in butter then lightly coat in spice mixture.
• For cast iron skillet: Heat oil in heavy oven-proof skillet, sear sea bass 3 minutes until browed on one side, turn over and place in oven for about 8 minutes longer until just opaque in the center.
• For grill: Heat grill on medium high (oil grill so fish will not stick). Grill 3-4 minutes per side depending on thickness of fish, until just opaque in the center.
• While fish is cooking, prepare orange beurre blanc.
• Combine the shallots, white wine, and orange juice and orange muscat vinegar in a saucepan over medium-high heat and reduce to 2 tablespoons.
• Reduce heat to low. Add the butter, one cube at a time, whisking until blended. Continue whisking until the mixture is a rich sauce consistency. Add orange zest. Season with salt and white pepper.
• Pour orange beurre blanc over fish and serve.