Belgian Wit Marinated Sea Bass With Lemon-Wit Reduction Sauce
Recipe for seared sea bass marinated in Belgian-Style Wit beer served over Basmati rice with a Lemon-Wit reduction sauce. The Wit adds some nice light spice and citrus flavors to the fish.
2 6-ounce pieces of fresh sea bass
8 oz. Belgian-Style Wit beer
Fresh Ground Pepper
1 cup Basmati rice
Lemon-Wit Reduction Sauce:
3 oz. Belgian-Style Wit
2 Tablespoons freshly squeezed lemon juice
Season the fish lightly with fresh ground pepper.
Marinate the sea bass in 8 ounces of Belgian-Style Wit beer for at least 4 hours in your refrigerator.
Sear the fish in a stainless steal frying pan lightly coated with olive oil. About 45 seconds per side over very high heat.
Lower the heat to medium and continue to cook the fish to your preferred doneness.
Remove the sea bass and set aside.
Add 3 ounces of Belgian-Style Wit beer and fresh lemon juice to the pan. Turn heat up to medium high.
Stir the sauce until it starts to thicken, then reduce heat to medium low and continue stirring for another 1-2 minutes.
Serve the cooked sea bass over a bed of freshly cooked Basmati rice, and pour the Lemon-Wit reduction sauce over the top.