The Chef: AJ MindermannThe Restaurant: Cantina Laredo (Village at Gulfstream Park)The Dish: Chilean Sea Bass with Jalapeño Beurre Blanc


4-5 Chilean sea bass fillets, about 6 ounces each1/2 tsp. of kosher salt1/4 tsp. of black pepper1/2 lb. of butter (melted)1/8 cup of red onion2 cloves of garlic (minced)1/2 oz. of lime juice1/2 cup of dry white wine1/2 cup of heavy cream1/2 Tbs. of cilantro (finely chopped)1/8 cup of roasted jalapeño1/3 cup of tomato (diced)cilantro lime rice (side option)vegetables (side option)

Method of Preparation:

-Start by seasoning the Chilean Sea Bass with salt and black pepper. Then, cook the fish in melted butter for about 3 to 4 minutes on each side.

-Now, prepare the Beurre Blanc Sauce. In a saucepan with melted butter, add red onion, garlic, black pepper, lime juice, dry white wine and dash of heavy whipping cream. Let the sauce simmer.

-Then, slowly whisk in small amounts of butter. It must be done slowly to avoid breaking the sauce.

-Next, strain the sauce and add cilantro, roasted jalapeño, salt and tomato.

To Plate:

You can top the fish with the Jalapeño Beurre Blanc Sauce. At the restaurant they like to serve a side of cilantro lime rice and vegetables.

Serving Suggestion: Chardonnay

Serves: 4-5


Take a printed copy of the recipe to the restaurant and receive a complimentary Queso Laredo. (Valid one month after the air date.)

Cantina Laredo(Village at Gulfstream Park)501 Silks Run #1120Hallandale Beach, FL 33009(954)

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