Whipped this up last week on some Cubera snapper a friend gave me and it was so good we ate it two nights in a row.
Yesterday a very good friend brought in a fresh piece of WSB,
so I made it for lunch here at work for everyone
It was no less delicious.
Would work well on any white fleshed fish and is very easy..
Melt about 2 to 3 tbs of butter in a pan (I prefer a sauté pan so there is more area to reduce with, but a sauce pan will work)
Wisk in some cream or half/half, enough to cover the pan about 1/4" deep and simmer until it thickens some. Add a pinch of salt and white pepper.
Wisk in some green tomatillo chile sauce (Herndez or such) until the color comes up light to medium green (maybe 3 tbls) and simmer this for another 4 mins or so till it incorporates
You can turn off the heat here if you like while you cook the fish.......
Cooking the fish is a matter of preference, but usually when I sauté I like to cut medallions across the fillet so I get pieces about 1/2 to 3/4" thick. It cooks quickly this way without burning or caramelizing the outside.
sauté the medallions (light salt and pepper) in a light coating of clarified butter in a medium pan. I cook uncovered until the white just shows, then turn and cover for another couple of minutes (the moisture from the fish will poach it) until just trasnlucent in center.
remove to plate
Quickly reheat the sauce and wisk in a dollop or two of sour cream, stirring briskly to get it to a creamy texture
pour over the medallions
sprinkle with coarse chopped cilantro
a side of Basmati rice
salad of Romaine hearts with EV olive oil and fresh lemon and ground pepper
You are corrrect Bill. But when you get home at 6:30 and try to crank dinner out (I'd probably lose weight if my wife cooked all the time) you look for the short cuts, and opening up a jar saves considerable time to get a similar effect.
BTW, at the advice of the friend that gave me the WSB, he had some bellys and gave me this simple appetizer..
trimmed out the skin and rib bones and sliced into sashimi
Incorporate some sweet rice wine viengar and soy into some miso to a sauce
drzzled over the sashimi and topped with some fine slice scallion
DYNO!
I'm going to hit it again tonight, but this time try cripsing the skin in a broiler and mincing it to add with the garnish
And they don't have Basmati rice in Veracruz... But, that sounds good. There is no shame in opening a jar. I like to lightly brown the fillets in seasoned olive oil and place in a baking dish with the tomato sauce or salsa. Then you just finish in the oven... Seabass is good, I have been using the Cabrilla I have and it is excellent. Pargo is even better...
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Chargers gonna beat your ass... next year...
But, that sounds good. There is no shame in opening a jar. I like to lightly brown the fillets in seasoned olive oil and place in a baking dish with the tomato sauce or salsa. Then you just finish in the oven... Seabass is good, I have been using the Cabrilla I have and it is excellent. Pargo is even better... 
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