Pan-Seared Sea Bass with Citrus Beurre Blanc and Carrot Linguini


September 10, 2011

Story By: Dining Out Team |

Serves 4


  • Pan-Seared Sea Bass with Citrus Beurre Blanc and Carrot Linguini
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  • 2 pieces sea bass filet, 7-8 ounce portion
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large zucchini strip (linguini shaped with shredder or Mandarin)
  • 1 large carrot strip (linguini shaped)
  • pinch of chopped garlic and shallot
  • salt and pepper to taste
  • 1/2 cup of Citrus Beurre Blanc sauce


  1. In hot pan sear sea bass with oil, butter.
  2. In another hot pan, saute zucchini and carrot with one tablespoon of butter, garlic and shallot for a minute or two, then season with salt and pepper.
  3. Spin carrot, zucchini linguini noodles into a ball, place in center of plate.
  4. Top with sea bass, pour sauce around it and garnish with shredded carrot.

Ingredients for Sauce:

  • 1/4 cup orange juice
  • 1 juice of lemon
  • 1/4 cup of white wine
  • 1 cup chicken stock
  • 2 cloves chopped shallot
  • 1 clove chopped garlic
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped carrot
  • 2 bay leaves
  • 10 whole black pepper corns
  • 1 tablespoon sugar
  • pinch of salt to taste
  • 1 tablespoon chopped sun-dried tomato
  • 1 tablespoon chopped fresh herbs
  • 2 tablespoons unsalted butter


  1. In sauce pot on medium heat add orange juice, white wine, chicken stock, garlic, shallot, celery, carrot, bay leaves, and pepper corn, bring to a boil, then simmer until liquid reduces to one-fourth. Strain and keep liquid only.
  2. Add sugar, salt and sun-dried tomato, stir for a few seconds, then add butter, stir, turn off heat. Add chopped herbs.
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