PAN FRIED SEA BALL ENJOY DAN:

                              PAN FRIED SEA BASS by CHEF DAN:

Serves 2

INGREDIENTS:

1-tablespoon olive oil

2-tablespoons butter

2-(6 Oz) sea bass fillets, skin on

1-tablespoon capers, drained

salt & pepper to taste

1/3-cup sake

4-springs fresh thyme

pinch of saffron

1/4-cup cream

blanched asparagus for serving

DIRECTIONS:

1.   Cut skin in serval place on the bass.

2.   season fillets with salt & pepper.

3.   Heat olive oil &1-tabsppoon butter in a skillet over medium-high heat when sizzling.

4.   Place fillets in the skillet & cook about 5 minutes each side.

5.   Then set aside on a plate.

6.   Deglaze the skillet with sake, add thyme, capers & saffron, reduce.by 2/3’s.

7.   Add remaining butter & whisk in cream & heat through.

8.   Serve fillet with saffron cream sauce & asparagus.

ENJOY DAN:                              ALWAYS LIVE LIFE TO THE FULLEST!!!!