Seared Fish with Comorant Sauce

local_grocery_store Ingredients

• 4 fish fillets (such as cod, halibut, or sea bass)
• 1 comorant (cleaned and deboned)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup white wine
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley

restaurant_menu Method

1. 1.Season the fish fillets with salt and pepper. Heat a large skillet over medium-high heat and add a tablespoon of butter. Once the butter has melted, add the fish fillets and sear for 3-4 minutes on each side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
2. 2.In the same skillet, add another tablespoon of butter and the minced garlic. Cook for 1-2 minutes, until fragrant. Add the white wine to the skillet and stir to deglaze the pan. Add the chicken broth and comorant to the skillet and bring to a simmer. Cook for 5-7 minutes, until the comorant is cooked through.
3. 3.Remove the comorant from the skillet and set aside. Add the heavy cream to the skillet and stir to combine. Cook for 2-3 minutes, until the sauce has thickened slightly. Return the comorant to the skillet and stir to combine. Season the sauce with salt and pepper, to taste.
4. 4.To serve, place a seared fish fillet on each plate and spoon the comorant sauce over the top. Garnish with chopped fresh parsley and serve immediately.

lightbulb_outline Tips

• chevron_rightMake sure to use a large skillet so that the fish fillets have plenty of room to sear properly.
• chevron_rightIf you can't find comorant, you can substitute another type of fish or seafood, such as shrimp or scallops.