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2 cups red seedless grapes, divided
4 (6 ounces) sea bass slices (ask your fishmonger to slice the fillet in the width)
salt, to taste
pepper, to taste
2 tablespoons Gefen Olive Oil
1/2 tablespoon butter
1 cup vegetable broth, such as Manischewitz Vegetable Broth
1/4 cup Jeunesse Cabernet Sauvignon or other sweet cooking wine
2 tablespoons chopped scallions
1 tablespoon vinegar
In a small bowl, crush one cup of grapes. Set aside.
Preheat oven to 350ºF. Line a baking pan with Gefen Parchment Paper.
Wash and pat sea bass dry. Sprinkle with salt and pepper. In a large skillet, heat olive oil and butter over medium- high heat. Cook the sea bass, skin side down, until browned and crisp, about four minutes. Flip and cook until the flesh is white and cooked through, approximately two minutes. Remove fish from skillet and place in prepared baking pan. Bake for 20 minutes.
In the same skillet, add broth, wine, vinegar, and crushed grapes. Cook over high heat until the liquid is reduced by half. Add remaining grapes and scallions. Cook for an additional five minutes. Spoon over the warm sea bass and serve.
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