The sauce and garnish: 1/4 cup white tequila 1/4 cup lime juice 3 tablespoon triple sec 1 serrano chile, stemmed seeded and minced Heaping 1/4 teaspoon salt ½ cup carrots cut into julienne strips 1 ½ tablespoons butter
The fish: 4 boneless, sea bass steaks of 6 to 8 ounces and 1 1/4 inches thick, or 4 yellowfin tuna steaks of 6 to 8 ounces, and 1 1/4 to 1 ½ inches thick Salt and pepper to taste 1 tablespoon olive oil 1 tablespoon minced parsley 4 lime wedges 4 1/4 inch orange slices
To make the sauce combine all the ingredients except the carrots and butter in a small saucepan and bring to a boil. Add the carrots, blanch them for about 1 minute, then remove and reserve them. They should still be fairly crisp and infused with the flavors of the sauce. Continue simmering until the mixture is reduced to about 1/3 cup. The sauce can be prepared to thispoint then kept an hour or two unrefrigerated or a day or two refrigerated. To prepare the fish first preheat your oven to 350 degrees. The fish will be first seared in a skillet on top of the stove, then placed in the oven to finish cooking, so select a skillet that can be placed in the oven. Salt and pepper the sea bass or tuna on one side. Place the oil in a skillet or lightly oil a ridged grill pan and place over medium high heat. Whenwhichever pan you are using is very hot but not smoking add the fish. Allow the fish to cook for 2 ½ minutes, or until the bottom of the seabass is golden brown and crisp, or the tuna is seared and crisp, without turning. Turn the fish and place the skillet or grill pan in the preheated oven. Bake the seabass for 13 minutes or until it is cooked through and flakey. The tuna should be left in the oven for about 8 minutes for medium rare. In either case, remove the fish to serving plates.
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