1/3 c regular (not low-fat or nonfat) mayonnaise
3 large egg yolks
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp garlic salt
3/4 c (1 1/2 sticks) unsalted butter, diced
Additional unsalted butter
1 10-ounce sea bass fillets
1. Combine mayonnaise, egg yolks, 2 tablespoons lemon juice, mustard and cayenne pepper in processor. Blend yolk mixture 5 seconds. Bring butter to boil in nonreactive heavy small saucepan over medium heat. Transfer melted butter to 1-cup glass measuring cup. With machine running, carefully pour butter very gradually down feed tube and process until sauce is well-blended.
DO-AHEAD TIP: Sauce can be prepared 2 days ahead. Press plastic directly onto surface of sauce and refrigerate. (Also great with Eggs Benedict the next morning!)
2. Melt additional butter in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and just opaque in center, about 5 minutes per side.
3. Transfer fish to plates. Rewarm sauce over low heat, whisking gently; remove from heat. Spoon sauce over fish. Serve with veggies.
Sunday, February 17, 2008
Chilean Sea Bass (Restaurant Quality!)