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Friday, May 8, 2015



This was particularly tasty and will appeal to gourmet palettes. I wanted to use Chardonnay but didn’t have any on hand.  Champagne or white wine will work just as well, so not to worry. Delicious to dress up fish with a lovely sauce.

6 sea bass fillets, OR any other fish
  like Cod or Tilapia
4 tbsp bacon fat, OR olive oil (60 mL)
Seasoning salt
Black pepper
Champagne Sauce:
1/cup water (60 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
4 oz cream cheese (125 g)
1/cup half and half, OR whipping cream (125 mL)
1/cup champagne (60 mL)
3 tbsp butter, unsalted (45 mL)
1/tsp salt (2 mL)
1/tsp white pepper (1 mL)
1 tbsp water (15 mL)
1 tsp fresh lemon juice (5 mL)

Wash fish fillets under cold running water.  Pat dry with paper towels. 

In nonstick frying pan (ideally one would have 2 pans going at the same time), in 2 tbsp (30 mL) bacon fat, OR olive oil, over medium heat, cook 3 fish fillets about 3 minutes on one side.  Sprinkle lightly with seasoning salt and black pepper.  Turn fish and sprinkle the other side with seasoning salt and black pepper as well.  Cook another 3 minutes and turn again and cook another minute, or until fish flakes easily when cut with a knife.  Repeat with remaining bacon fat and fish fillets. Cover each fillet with Champagne Sauce and serve immediately. 

Champagne Sauce:  In small bowl, combine 1/4 cup (60 mL) water and cornstarch, OR arrowroot powder and whisk to mix well. In nonstick frying pan or pot, combine cream cheese, half and half, OR whipping cream, water, champagne, butter, salt and pepper.  Bring to the boil and whisk occasionally until all is incorporated and the sauce is nice and thick.  Stir in 1 tbsp (15 mL) water and whisk again.  Remove from heat and stir in lemon juice.

Yield:  6 servings
1 fillet per serving
370.8 calories
34.4 g protein
24.1 g fat
0.0 g fiber
2.2 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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