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Fish and Shellfish, Healthy Eating, Mains

White-wine steamed sea bass with horseradish creme

White-wine steamed sea bass with horseradish creme
Ricardo DeAratanha / Los Angeles Times

David LeFevre wants you to know that fish can be cool. That's probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast and probably in the ... Read more

Total time: 45 minutes | Serves 2

Horseradish creme

  • 1/4 peeled, grated horseradish
  • 1/4 cup creme fraiche, whipped in a small bowl using a whisk
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped chives
  • 1/8 teaspoon salt
  • Pinch pepper

Step 1In a small, bowl, combine the horseradish, creme fraiche, lemon juice, chives, salt and pepper. Chill. (Makes one-third cup.)

Fish and assembly

  • 1 cup white wine
  • 1 cup fish stock
  • 3 sprigs thyme
  • 2 bay leaves
  • Zest of 2 lemons
  • 2 (6-ounce) portions sea bass, skin off
  • 1/4 teaspoon salt
  • Pinch pepper
  • Horseradish creme

Step 1Combine the wine, stock, thyme, bay leaves and zest in a steamer. Bring the temperature to 150 degrees.

Step 2Place the sea bass in the steamer and steam for about 35 minutes or until fish tests done. If you see the albumin forming bubbles on the outside of the fish, the liquid is too hot.

Step 3Season with the salt and pepper. Serve with horseradish creme.

Note: David LeFevre serves this with roasted beets and sauteed baby spinach.


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