Name: PAN SEARED PETRALE WITH SAGE BUTTER SAUCE
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 petrale filets; 2 tbsp extra virgin olive oil; 3 tbsp minced shallots; ¼ cup dry white wine; 2 tbsp cold, unsalted butter, cut into 4 pieces; 2 tbsp minced fresh sage leaves; 1 tbsp minced fresh chives; 2 lemon wedges; Non-stick skillet; Cutting board; Knife

PAN SEARED PETRALE WITH SAGE BUTTER SAUCE

Jason Glover

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Calories

295

Pan seared petrale with a rich and creamy sage butter sauce - all cooked in the same pan! Looks and sounds fancy but is so simple!

PAN SEARED PETRALE WITH SAGE BUTTER SAUCE

Ingredients

4 petrale filets
2 tbsp extra virgin olive oil
3 tbsp minced shallots
¼ cup dry white wine
2 tbsp cold, unsalted butter, cut into 4 pieces
2 tbsp minced fresh sage leaves
1 tbsp minced fresh chives
2 lemon wedges

Tools

Directions

Heat a large, non-stick skillet over medium-high heat.
Brown the petrale filets for about 3 minutes on each side (don't overcook!). Remove from the pan and place on a warm plate.
Add the minced shallots to the pan you cooked the fish in and sauté until slightly softened.
Deglaze the pan with the white wine, making sure to scrape up any brown bits.
Stir in the butter, sage, chives, and lemon juice.
Reduce heat to medium-low and simmer until slightly thickened.
Spoon the sauce over the petrale filets, serve, and enjoy!