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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.