Categories: Recipes Date: Feb 23, 2015 Title: Sauteed Sea Bream with Tomato Sauternes Butter
Sheepshead fish is now officially named Sea Bream, a name fishers have been using for years. This recipe highlights fish, market fresh tomatoes and spinach, and clarified butter (available from Nur's Meditteranean Kitchen), in a unique and flavorful way! Pick up fresh Sea Bream fillets from Clara this Tuesday, Thursday or Saturday for this Sautéed Seabream with Tomato Sauternes Butter Sauce.
Combine wine, vinegar, and shallots in small heavy saucepan. Boil until liquid is reduced to 2 tablespoons, stirring occasionally. Add tomato and cook over medium heat, stirring frequently, for about 10 minutes or until almost all liquid evaporates. Add cream and bring to a boil. Remove pan from heat and whisk in two pieces of butter. Reduce heat to low and return pan to heat. Whisk in remaining butter, one piece at a time, removing pan from heat briefly if drops of melted butter appear. (If the sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter.) When all of the butter has been added, purée sauce in blender. Season with salt and white pepper. Keep warm in a water bath or a vacuum bottle.
Place seasoned flour on a large plate. Dredge fish fillets in flour, then shake off excess flour. Heat clarified butter in a large heavy skillet over medium-high heat. Add fish fillets and cook for about 2 minutes per side—until just opaque. Transfer to a platter and tent with foil to keep warm.
Cook spinach in another large heavy skillet over medium-high heat until just wilted, tossing frequently. Divide spinach among individual serving plates. Arrange a fillet atop spinach and spoon sauce over all. Garnish with tomato strips. Serve immediately.
Recipe compliments of Gerard Maras