Grilled Sea Bass with Beurre Blanc
Why this recipe works
- Balanced richness: The wine, vinegar and lemon cut through the butter, keeping the sauce bright rather than heavy.
- Classic sauce technique: Whisking cold butter into a warm reduction creates the smooth, glossy emulsion that defines beurre blanc.
- Crisp skin, delicate fish: Grilling skin-side down first helps the sea bass develop light char while the flesh stays just opaque and flaky.
Get the most out of this recipe
Timing notes
- Serve straight away: Beurre blanc is at its best warm and freshly whisked, so grill the fish once the sauce is made and ready to spoon over.
- Prepare before heating the grill: Chop the shallot, squeeze the lemon and cube the butter before starting the reduction; the sauce needs steady attention once it begins.
Texture tips
- Keep the sauce emulsified: Add the cold butter gradually off the heat, whisking constantly so it incorporates rather than melting into an oily sauce.
- Stop when the fish just flakes: Sea bass dries quickly, so remove it from the grill as soon as the flesh turns opaque and separates with gentle pressure.
Ingredient notes
- Choose skin-on fillets: Skin-on sea bass is better suited to grilling because the skin protects the delicate flesh and adds texture.
- Adjust the sharpness: Use a little extra lemon at the end if the sauce tastes too rich, or rely more on the wine reduction for a softer acidity.
Common mistakes
- Do not scorch the reduction: Reduce the wine, vinegar and shallot until syrupy, but watch closely near the end as the small amount of liquid can catch quickly.
- Avoid simmering the finished sauce: Once the butter is whisked in, keep the beurre blanc only gently warm; direct heat can cause it to split.
Equipment you'll need
Ingredients
Instructions
- Pat the sea bass dry, then season both sides with the fine sea salt and black pepper. Finely chop the shallot. Cut the lemon in half and squeeze enough juice to measure about 1 tbsp; set aside.
- Put the shallot, dry white wine and white wine vinegar in a small saucepan and bring to a lively simmer. Cook for 8 to 10 minutes until reduced to about 2 tbsp and syrupy, keeping an eye on it so it does not scorch. Remove from the heat and let it stand for 1 minute to cool slightly.
- Whisk in the unsalted butter a cube at a time, keeping the pan off the heat and whisking constantly so the sauce stays glossy and does not split. Once all the butter is incorporated, whisk in the reserved lemon juice and taste for seasoning. Keep the beurre blanc warm over the lowest heat for 2 to 3 minutes, without letting it simmer.
- Heat the grill to medium-high and clean the grates. Grill the sea bass skin-side down for 3 to 5 minutes until the skin releases easily and is lightly charred. Turn and grill for 1 to 2 minutes more, until the flesh is just opaque and flakes easily.
- Spoon the warm beurre blanc over the grilled sea bass and serve straight away. If the sauce has thickened while standing, whisk briefly to loosen before serving.
Recipe notes
Tips
- For the smoothest beurre blanc, keep the butter very cold and whisk it in gradually so the sauce emulsifies rather than melting all at once.
- If the beurre blanc looks like it is starting to split, take it off the heat and whisk in a small cube of cold unsalted butter until it comes back together.
- Fish is best cooked just until opaque and flaky; overcooking will make sea bass dry, so pull it from the grill as soon as it flakes with gentle pressure.
Substitutions
- Replace Dry White Wine with a different dry white wine style you enjoy, such as sauvignon blanc or pinot grigio.
- Replace White wine vinegar with a little extra Lemon juice for a softer, more citrus-led acidity.
Storage
- Refrigerate up to 1 days
- Sea bass is best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat the fish gently in a 160°C (320°F) oven until piping hot. Beurre blanc does not reheat well as it can split, so make it fresh if possible.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (35min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Fish Milk
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