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LOCATION: Recipes >> Fish >> Sea Bass 05

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Chilean Sea Bass

4 fillets Chilean Sea Bass
1-2 limes
2-3 cups vegetable broth (no salt)
Dry white wine
Tomato Basic Sauce
1 Tbsp. whipping cream
salt and pepper to taste

Clean fillets thoroughly and pat dry. Squeeze lime juice over
fish. Pour broth into a large skillet. Bring to simmer then add
fish. Cover and let simmer 10-25 minutes, depending on thickness
of fish. To test if fish is done, pull meat away with a fork. It
should be flaky and tender when done. Remove fish from pan and
keep warm. Deglaze pan with a little white wine. Turn heat to
high and then add 1.5 cups of Tomato Basic sauce. Simmer until
hot. Stir in dollop of cream and salt and pepper to taste. Pour
half of sauce on platter. Place fillets on top. Pour remaining
sauce over fish and serve.

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