Grilled Sea Bass with tomato & Roasted Garlic Buerre Blanc
Prep time: 20 minutes Cook time: 30 minutes
INGREDIENTS
- 1-lb fresh sea bass or halibut
- 8 oz plus 2 tbsp HEB Roasted Garlic Butter
- 1 pint San Marzano Tomatoes, sliced in half
- 1 cup dry white wine (pinot grigio, sauvignon blanc, or chardonnay)
- 2 tbsp shallots, minced finely
- As needed - salt and pepper to taste
- As needed - Ottavio Private Reserve Extra Virgin Olive Oil
INSTRUCTIONS
1. Preheat grill to 350F or medium high heat.
2. In a Sauce Pan, add shallots and wine and reduce until liquid is reduced to about 1-2 tbsp. Remove from heat.
3. While sauce pan is still hot, whisk in cold roasted garlic butter about 2 tbsp at a time until an emulsion is formed. Season to taste and set aside. If your butter makes your pan too cold to melt the butter, just turn on the heat again on low and whisk until butter melts again before turning off the heat. (Strain beurre blanc through a fine mesh sieve for a smoother sauce)
4. Season the Sea Bass with salt and pepper and rub olive oil on both sides to keep it from sticking to the grill. Grill the Sea Bass for about 4-6 min per side (depending on thickness). Internal temp should read 140F when cooked.
5. In a sauté pan add the remaining 2 tbsp of the roasted garlic butter and cook tomatoes for 2 min until they just start to caramelize and get soft. Serve the cooked tomatoes over the fish and drizzle your beurre blanc over the top of the grilled fish and tomatoes.