Sea Bass Valencia
Sea Bass is always a favorite. This recipe is from the landmark Elario's Restaurant at the Hotel La Jolla. The original Elario's is now closed and has been replaced by Elario's Bistro.
Make the Beurre Blanc Sauce
Make the orange sauce:
In a sauce pan combine the remaining 2 tablespoons of curacao, the remaining 1 tablespoon butter, the tarragon, the brandy and the orange juice.
Bring the liquid to a boil and simmer the mixture for 3 minutes.
Remove the pan from the heat. Set aside and keep warm
Cook the Fish: Preheat oven to 375 degrees
In a small bowl combine 2 Tbsp. of the curacao, Sherry, and 2 Tbsp. water.
Arrange the sea bass in a baking dish just large enough to hold it in one layer.
Pour the sherry mixture over it and dot the sea bass with 1 Tbsp of the butter.
Bake the sea bass in a preheated oven for 10 to 12 minutes, or until it just flakes when tested with a fork.
Transfer with a slotted spatula to 4 (warmed) plates and cover loosely with foil.