Ingredients

• 4 white sea bass fillets or sub grouper (approximately 6 oz. each and 1 - inch thick)
• kosher salt & pepper
• 1 tablespoon grape seed oil
• 1/2 cup white wine
• 1/4 cup white wine
• vinegar
• 1 tablespoon lemon juice
• 1 shallot
• finely chopped
• 1 tablespoon heavy cream
• 2 sticks cold butter
• cut into ½ inch pieces
• 2 Tablespoons Monin Monin Passion Fruit Purée
• salt & pepper

Glass: Culinary

Glass Size: 2.

Instructions

Preheat oven to 450 degrees F.

Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grape seed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4 - 5 minutes.

Turn fish, transfer to oven, and roast until just opaque in the center, 3 - 5 minutes.

While the sea bass is cooking, in a small saucepan, cook wine, vinegar, lemon juice and chopped shallot until reduced to 3-4 tablespoons.

Add cream and reduce to low heat. Whisk in butter two pieces at a time, removing from heat when half the butter has been added. (Note: it is important to keep the butter pieces very cold until used.) Whisk in Monin Passion Fruit Purée and season with a little salt and white pepper. Serve with fish.