Rock’D Arnold Palmer Sea Bass

Chef Rocky’s  Arnold Palmer Sea Bass
– 2 ea Sea Bass filet
– 1 cup Black Tea
– ¼ cup Lemonade
– 1 ea Shallot; sliced
– 1 ea Garlic; minced
– 4 leaves Fresh Mint
– 1 tbsp Olive Oil
– 1 ea Zucchini; batonnet
– 1 ea Carrot; batonnet
– 1 ea Garlic; minced
– TT Kosher Salt/Black Pepper
1. In a saute pan, add tea, lemonade, shallot, and garlic.
2. Bring liquid to a boil. Reduce to slight simmer.
3. Gently add sea bass to liquid.
4. Cover. Poach for 4-5 min.
5. Remove bass to plate. Cover loosely with foil.
6. Bring liquid back to boil. Add 2 mint leaves. Reduce by ½.
7. Finish with butter.
1. In separate pan, saute zucchini, carrot, and garlic in olive oil.
2. Season with S&P.
To Plate:
1. Place vegetables onto center of plate.
2. Gently top with sea bass.
3. Spoon sauce over entire dish.
4. Garnish with fresh cracked pepper, and mint leaves
*Try serving with rice or pasta!

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