Thursday, July 27, 2006

Pacific White Seabass With Mango and Wine Sauce

On a hot summer day, try enjoying this dish with a fresh tossed salad along with our Estate Vineyard Chardonnay or Barrel Selected Pinot Grigio.

2 thick fillets of fresh white seabass (8 to 10 oz. each)
6 oz. butter, melted
1 tbs. butter (room temperature)
1 cup of Japanese panko bread crumbs
2 fresh mangos, cubed into small chunks
1 tsp. sifted flour
3 cloves garlic, finely chopped
1 fresh lime, juiced
1/2 cup white wine
1 tbs. minced shallots

Mango Sauce: Place 1 tbs. of butter in a sauce pan and melt slowly, add flour and stir until well mixed and slightly brown. Add melted butter, garlic and shallots; stir until well mixed. Add lime juice and wine; stir and reduce for 5 minutes. Add in mangos and simmer until mixture thickens slightly.

Seabass: Dip seabass fillets into melted butter and then quickly dredge in panko crumbs, coating both sides. Bake at 350 degrees in a shallow, buttered baking dish for 15 to 20 minutes or until firm; do not overcook. Top with mango sauce and serve immediately.


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