The Frenchman's Bass (Alton Brown) |
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Prep Time: 18 Minutes Cook Time: 7 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pint good eats court bouillon, recipe follows |
4 (4-ounce) sea bass fillets |
Directions:
1. Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid.
2. Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.
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