Fresh or Frozen? Sea Bass with Dijon Mustard-Champagne Sauce

Last night, TLW and I conducted a taste test for an upcoming party of 200. Should we use fresh or frozen Chilean Sea Bass? The client is paying top dollar and should have nothing but the best…but come on…saving $4 per pound is a big deal to TG when we are talking large quantities.


So, each piece of the sea bass was rubbed with Emeril’s Essence and gently grilled in a fish basket over direct heat. I pulled them off when upon reaching an internal temperature of 130*. It was obvious to TLW immediately which piece was the fresh one. It puffed up and became much more flaky. The texture was better as well. However, both had a very good flavor. Conclusion: we will use the fresh for the party, but if one were to completely cover the fish with a topping/sauce then the frozen would be fine.


TLW found a recipe on Cooks.com for a sauce that went well with sea bass. She whipped it up with a few changes and it definitely is a winner!!

Dijon Mustard-Champagne Sauce

3 T chopped shallots

1 C champagne

2 T Dijon mustard

3 T butter

1 T flour

1 C heavy cream

Juice of 1 lemon

Salt and pepper to taste.


Saute the shallots in a skillet with 1 T butter. Stir until soft. Add the champagne and simmer for 2 minutes. Set aside. Melt 1 T butter and add the flour. Let cook for a few seconds. Add the shallot/champagne mixture and whisk together. Add the cream and mustard. Reduce until achieving the correct consistency. Adjust the seasoning and add the lemon juice. Serve immediately.

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