Chilean Sea Bass with Mustard Caper Sauce
Servings 2 People
Ingredients
- 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
- Mustard Caper Sauce:
- 1/4 cup dry sherry
- 1 tbsp garlic chopped
- 1 tbsp Shallot or Red Onion chopped
- 1/4 cup Chicken Stock
- 3/4 cup Heavy Cream
- 1 tbsp Roux
- 3 tbsp Dijon mustard
- 3 tbsp capers
- 1 tsp Lemon Juice
Instructions
- Simmer the first 4 ingredients for 5 minutes.
- Add cream and bring to a boil.
- Thicken with roux and simmer 3 minutes.
- Add final ingredients and heat through.
- Adjust salt and pepper to taste.
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