Recipe courtesy of Daniel LaCroix
Episode: Food & Romance
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
2 servings

Ingredients

Sundried Tomato-Chardonnay Sauce:

Directions

In a flat plate, mix the basil, thyme, peppercorns, and garlic.

Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side.

Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further.

Season with salt and pepper.

Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish.

Sundried Tomato-Chardonnay Sauce:

Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Herb and Apple Stuffing

Recipe courtesy of Ina Garten

Thanksgiving Pioneer-Style Herb Roasted Turkey

Recipe courtesy of Bobby Flay

Fennel and Herb Roasted Sea Bass

Recipe courtesy of Juan-Carlos Cruz

Herb-Steamed Chilean Sea Bass

Recipe courtesy of Wayne Nish

Sauteed Chilean Sea Bass

Recipe courtesy of Ehab Habashi

Browse Reviews By Keyword