Sea Bass Valencia

4 servings

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 The original Elario's is now closed and has been replaced by Elario's Bistro.

Ingredients

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.  

Assemble the plates:
Whisk the beurre blanc (it should be slightly warm also) into the warm sherry mixture.
Carefully pour off any liquid that has accumulated on the plates.
Garnish the plates with the orange slices and spoon the brandy orange sauce over the sea bass