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Nutrition Facts
Serving Size 142 g
(Approx. 12 Servings)
Amount Per Serving
Calories 240 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 105 mg 4%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 8 g
Vitamin A 4% Iron 6%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Sea Bass with Tomato and Roasted Garlic Beurre Blanc
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 Lb fresh seabass
9 Tbsp Wyatt's by H-E-B™ Roasted Garlic and Herb Finishing Butter, reserve 2 Tbsp
1 Pt San Marzano Tomatoes, sliced in half
1 cup(s) dry white wine (pinot grigio, sauvignon blanc, or chardonnay)
2 Tbsp shallots, minced finely
1/2 Tsp salt
1/2 Tsp pepper
3 Tbsp extra virgin olive oil
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Instructions

1
Preheat grill to 350˚F or medium high heat.
2
In a Sauce Pan add shallots and wine and reduce heat until liquid is reduced to about 1-2 tbsp, remove from heat (while pan is still hot) whisk in cold Roasted Garlic butter about 2 tbsp at a time until an emulsion is formed. Season to taste and set aside. (if your butter makes your pan too cold to melt the butter just turn on the heat again on low and whisk until butter melts again before turning off the heat.) (Strain beurre blanc through a fine mesh sieve for a smoother sauce)
3
Season Sea Bass with salt and pepper and rub olive oil on both sides to keep it from sticking to the grill. Grill the Sea Bass for about 4-6 minutes per side (depending on thickness) internal temperature should read 140˚F
4
In a sauté pan add the remaining 2 tbsp of the roasted garlic butter and cook tomatoes for 2 minutes until they just start to caramelize and get soft. Serve the cooked tomatoes over the fish and drizzle your beurre blanc over the top of the grilled fish and tomatoes.

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