Chilean Sea Bass with Lemon Cream Sauce

This Sauce is supposed to be kind of thin, but can be made thicker if you want by adding Rounded Tbsp of Cornstarch in stead of level.
serves 2. If you like the Sauce then you may also enjoy my Creamy Lemony Chicken Soup. Link here. Creamy, Lemony, Chicken and Wild Rice Soup IP.
Use 1 recipe of the Lemon Cream Sauce. (Click link for recipe)
Lemon Sauce for white Fish….Creamy & light .. Simple

FOR THE SAUCE:
You will need
1 c water.
1/4 c Heavy Cream.
3 tsp fresh Lemon juice plus a little more in case you need it
2 tsp lemon ZEST plus a little more if you need it.
3 tsp Costco’s Better than Bullion Chicken
1 Tbsp Butter.
1 Tbsp Cornstarch (Rounded for a bit thicker Sauce)
I added a couple tsps of Dill, 1/4 tsp Red Pepper Flakes and 1 tsp Capers to it this time.
DIRECTIONS:
Use a Sauce pan or Frying pan and a whisk. Add everything to the pan and heat on medium heat, stirring constantly and well, getting all around the pan, until bubbly, but not Boiling, Sauce will thicken a little as it cooks. When it’s ready, remove from the heat and check thickness with a Spoon. It will lightly coat the Spoon, but should not thicken too much. See the pictures. Taste the Sauce and add a touch more Lemon Juice or Bullion, if desired, but just know that too much Lemon may overpower the white Fish. Ladle onto the plate before putting your Fish and Veggies down on the Plate. Enjoy!

FOR THE FISH:
2 -1” Thick Steaks or Fillets of Chilean Sea Bass, brought to ROOM temperature.
1/2 tsp Slap Ya Mamma Seasoning or Creole Seasoning. Divided.
1 Tbsp Butter. For searing
1 tsp EVOO for searing.

Pat your Bass dry with paper towels.
If you have Fillets with the skin on, score the skin in a diamond shape before rubbing the seasoning into the skin cracks.
Lightly Sprinkle both sides of the Fish with the Slap ya mama Seasoning.
Spritz the top with EVOO. Let it set while making your Sides and Sauce.
Make the Lemon Sauce, and taste it to see if you want to add more Zest or Lemon juice. It’s important to use a clean spoon if you taste it again…don’t double dip, or your sauce could break down. Set aside, keep warm. Also make up your Veggies and any sides that you will serve with it. It only takes about 7 min to cook.
When you are ready to cook the Bass,
Turn a fan onto high because searing the Fish will smoke.
Pre warm your Plates, you will serve directly onto the plate.
Preheat the Skillet or Griddle to Med – Medium High. You know your stove top, a drop of water should sizzle when you drop it into the pan. When your Pan is hot, add the Butter and immediately add the Fish. For Steaks, place them onto the Evoo side down. If you have Fillets with the Skin on, then you will sear the skin on the flip side, second to keep it crisp.
Sear for 3 min, and then very carefully with a spatula under the whole piece, hold the Fish with a Fork on top of it and flip it over and sear the other side for another 2 min. Then, carefully turn the Fish onto the edge, skin side…you will have to support it., cook for another minute to crisp the Skin.
To serve, spoon about 1/3 of a cup of the Lemon Sauce onto the Plate and carefully place the piece of Fish onto the Plate so that it bathes in the Sauce. Add your veggie beside, or just touching the Sauce.