Broiled Sea Bass
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INGREDIENTS Two - 3 pound sea bass, filleted
1/4 cup chopped fresh fennel leaves, plus 4 fennel stalks
1/2 cup dry white wine
1 teaspoon fresh lemon juice
Salt and pepper
8 tablespoons unsalted butterCrush the fennel stalks with the back of a knife and insert these stalks between the fillets of each fish. Let them stand in the refrigerator for at least 4 hours.
In a saucepan, combine the wine, chopped fennel, lemon juice and salt and pepper to taste. Reduce the sauce over medium heat to 3 tablespoons; then fluff in the butter.
Let the fish reach room temperature. Broil them for 6 to 8 minutes on each side. Serve the sauce over the fish.
Serves 6
NOTE - If sea bass is not available, striped bass, white perch or grouper may be substituted.