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Sea Bass with Balsamic Curried Orange Glaze – Pan seared sea bass cooked stove top, then smothered in a succulent glaze for even more flavor! Very quick and easy, you are going to love this one! Let us know how it turns out for you!
Prep Time: 10 mins |
Ingredients to make Sea Bass with Balsamic Curried Orange Glaze
2 tablespoons canola oil
1 1/2 pounds sea bass
Salt and fresh cracked pepper, to taste
2 teaspoons red curry paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
Season both sides of the fish with salt and fresh cracked pepper.
Directions to make Sea Bass with Balsamic Curried Orange Glaze
Step 1:In a large, nonstick skillet, heat oil over medium high heat. Cooking skin-side down first, brown the fish well on both sides, not flipping until the first side is well-colored. This could take 3 to 6 minutes depending on the thickness of the fish. Remove fish from pan to serving plate. Cover to keep warm.
Step 2:Add red curry paste and shallots to pan drippings. Stir-fry until red curry paste is dissolved and fragrant, and the shallots are wilted.
Step 3:Add vinegar, orange juice and brown sugar. Mix together, scraping up any bits of fish or skin that might have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
Step 4:Pour the glaze over the fish and serve.
Image Source: Ella Mullins
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Email This Recipe
Print This Recipe
Read 1 review of this recipe
<< Previous Recipe
Sea Bass with Citrus Olive Butter
Sea Bass with Citrus Olive Butter
Next Recipe >>
Sea Bass Artichokes and Potatoes
Sea Bass Artichokes and Potatoes
Made this for dinner party of 10 (after a successful trial run) and it was amazing ! I chose to bake the fish (5 pounds) with lemon/salt/pepper in 350 degree oven for about 18 minutes. The glaze is mouthwatering “YUM”. Served it with a risotto of golden apple/almonds, steamed julienne vegetables with lemon/salt and pepper…. chose chardonnay (Elven Glade) with crisp/tart pear undertones which was perfect. We loved it and everyone requested the recipe !