Chilean Sea Bass with Lemon Butter, Cherry and Apple Glaze
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Cooking tools:
- Microplane
- Citrus press
- Oven
- Stove
- Nonstick skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
Ingredients
- 1 dash Worcestershire sauce
- 1 cup dry white wine
- 1 dash hot pepper sauce
- 1 cup Diced apples
- ½ cup dried red tart cherries
- 1/2 cup heavy cream
- 3 lemons, juiced and zest.
- 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
- 2 tablespoons minced garlic
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon minced shallots
- 1 teaspoon salt
- 3 turns freshly ground black pepper
- 1 cup all-purpose flour for dredging, seasoned with salt and pepper
- 1 1/2 to 2 pounds Chilean Sea Bass fillets
- 4 tablespoons butter/olive oil combination
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