Sea bass or tuna a la margarita
Sea bass or tuna a la margarita recipe in the mexican category
Recipe ingredients:
- Sauce and garnish:
- 1/4 cup white tequila
- 1/4 cup lime juice
- 3 tablespoon triple sec
- 1 serrano chile, stemmed seeded and minced
- Heaping 1/4 teaspoon salt
- 1/2 cup carrots cut into julienne strips
- 1 1/2 tablespoons butter
- Fish:
- 4 boneless, sea bass steaks of 6 to 8 ounces and 1 1/4 inches thick, or 4 yellowfin tuna steaks of 6 to 8 ounces, and 1 1/4 to 1 1/2 inches thick
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon minced parsley
- 4 lime wedges
- 4 1/4 inch orange slices
Recipe method:
- To make the sauce combine all the ingredients except the carrots and butter in a small saucepan and bring to a boil.
- Add the carrots, blanch them for about 1 minute, then remove and reserve them. They should still be fairly crisp and infused with the flavors of the sauce.
- Continue simmering until the mixture is reduced to about 1/3 cup. The sauce can be prepared to this point then kept an hour or two unrefrigerated or a day or two refrigerated.
- To prepare the fish first preheat your oven to 350 degrees. The fish will be first seared in a skillet on top of the stove, then placed in the oven to finish cooking, so select a skillet that can be placed in the oven.
- Salt and pepper the sea bass or tuna on one side. Place the oil in a skillet or lightly oil a ridged grill pan and place over medium high heat. When whichever pan you are using is very hot but not smoking add the fish.
- Allow the fish to cook for 2 1/2 minutes, or until the bottom of the seabass is golden brown and crisp, or the tuna is seared and crisp, without turning.
- Turn the fish and place the skillet or grill pan in the preheated oven. Bake the seabass for 13 minutes or until it is cooked through and flakey. The tuna should be left in the oven for about 8 minutes for medium rare. In either case, remove the fish to serving plates.
- To finish the sauce bring it to a boil and simmer until it is reduced to 3 tablespoons, then remove it from the heat and whisk in the butter. Spoon about 1 tablespoon of the sauce over each piece of fish, garnish with the blanched carrots and parsley and serve with the lime wedges and orange slices to one side of the fish.
Tags: sea, bass, tuna, margarita, recipe, mexican, recipes, cooking