Ingredients:
6 portions Chilean Sea Bass (6-8 oz. each)
4 oz. butter, salted
1/2 c. chopped pecans
4 large red onions cooking oilthyme, salt, pepper
chicken stock diced carrot
and scallions for garnish
Cooking Instructions:
Thinly slice the red onions. Heat cooking oil in large sauté pan. Add onions and stir occasionally until brown. Add seasonings, then add chicken stock to moisten. Broil Sea Bass. Place on a bed of prepared onions, top with pecan butter and garnish with diced carrot and scallions.
Melt butter in a saucepan, whisking constantly. When the butter browns to the desired darkness remove from heat. The darker the butter, the stronger the flavor. Toast pecans in the oven and add just before serving.
Serving Suggestions:
Serve with rice and a seasonal vegetable.
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