Ingredients

For the vinaigrette:

  • 1 cup chicken stock
  • ½ cup finely diced shallots
  • ½ cup sherry vinegar
  • Salt and pepper to taste
  • ½ cup truffle oil
  • ½ cup grapeseed oil
  • ½ cup extra virgin olive oil

For the bass:

  • 6 (6-ounce) fillets sea bass or striped bass, with skin on
  • Salt and pepper
  • 2 tablespoons Wondra flour if using striped bass
  • 4 to 8 tablespoons unsalted butter
  • 2 teaspoons corn oil if using sea bass
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      780 calories; 69 grams fat; 13 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 21 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 33 grams protein; 104 milligrams cholesterol; 567 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

Make the vinaigrette:

  1. Place chicken stock and shallots in a small saucepan and heat to boiling over medium-high heat. Boil until liquid is reduced by half. Add vinegar and season to taste. Pour stock mixture into a blender and cover.
  2. Start blender on medium-high speed and remove center of lid. Gradually add oils in a thin, steady stream and blend until emulsified. Adjust seasoning as needed.

Prepare the fish:

  1. Lightly score the skin of the sea bass in wide crosshatch with a sharp knife to prevent the fillets from curling. If using striped bass, do not score skin; instead, dust skin with Wondra flour. Sprinkle flesh side of fillets with salt and pepper.

To cook sea bass:

  1. Place top oven rack 4 inches from heat source. Preheat broiler. Place 2 large skillets (not nonstick) with heat-safe handles over medium-high heat. Melt 2 tablespoons butter with 1 teaspoon oil in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Place a large saucepan on top of fish in each skillet to prevent fish from curling; cook fish until skin is crisp and flesh is opaque, 2 to 3 minutes. Remove saucepans and broil fish 4 inches from heat until just cooked through, about 1 minute. Place fillets skin side up on warm plates.

To cook striped bass:

  1. Place 2 large skillets (not nonstick) over medium-high heat. Melt 2 tablespoons butter in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Add remaining butter by the spoonful to the pans and as it melts, tip the pans forward and spoon the accumulated butter and browned bits from the bottom of the pans over the fish until after 3 or 4 minutes the skin is crisp; flip the fillets and cook for another couple of minutes, until the bass is just cooked through. Place fillets skin-side up on warm plates.
  2. Serve fish with truffle vinaigrette. Store leftover vinaigrette in the refrigerator.

30 minutes

Dining and Cooking