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Allegro Sea Bass with Ginger Lime Sauce Print Email


Introduced at the Café Allegro (Troy, New York) in 1991 by owner-chef Andrew Plummer as a way to incorporate an exotic Asian flare into his contemporary American style; it created its own following, made its way to his current establishment and has, since, been nothing but a show stopper.

A rich, buttery fish topped with a sweet and tangy sauce, pleasing to the eye, as it is presented atop ‘tiger whiskers’ (fine rice noodles that are fried), scattered like confetti on the plate. Simple and delicious!

For Ginger-Lime Sauce:
1 tablespoon finely chopped fresh ginger
1 tablespoon honey
2 tablespoons veal demi-glace
1/4 teaspoon sesame oil
1/2 teaspoon chopped garlic
2 tablespoons soy sauce
Juice of 1 lime
1/3 cup unsalted butter
1 Thai chile pepper, chopped (optional)

For Sea Bass:
4 six-ounce sea bass fillets
4 teaspoons. unsalted butter
Kosher salt to taste
Black pepper to taste

Combine ginger, honey, demi-glace, sesame oil, chopped garlic, soy sauce and lime juice in a non-reactive saucepan. Over moderately high heat, bring to boil. Reduce by 1/3. Remove from heat and let stand 3-4 minutes. Whisk in butter a little at a time. Add chopped Thai chile as an option. Keep sauce warm.

Pre-heat broiler. Place sea base on cookie sheet and rub each with 1 tbs. butter. Season with salt and pepper. Broil for 5-10 minutes, until just golden brown.

Remove from broiler and transfer each fillet to a plate. Top with ginger-lime sauce, sprinkle each with sliced scallions and serve.
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