Pan-Seared Sea Bass with Beet Sauce and Beet Greens


  • 1 teaspoon minced peeled fresh gingerroot
  • ½ teaspoon ground coriander
  • 4 sea bass fillets (about ½ pound each)
  • 3 tablespoons unsalted butter
  • 1 tablespoon balsamic vinegar
  • 1 ½ tablespoons soy sauce
  • 1 cup water
  • + 1 more ingredients
    • 1 pound red beets with greens (about 3 medium)

1. Preheat oven to 450°F. 2. Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stem...

View full recipe at SpringPad


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