Pan-Seared Striped Bass with Beurre Blanc
Pan-Seared Striped Bass with Beurre Blanc is a classic French-inspired seafood dish featuring a crisp-skinned, tender fillet of striped bass topped with a velvety, tangy butter-and-white-wine sauce. The sauce typically includes shallots, vinegar, and cold butter emulsified into a smooth, creamy consistency. It is a staple in upscale coastal restaurants, particularly in regions with access to fresh Atlantic striped bass.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the fish and butter sauce, with virtually no carbohydrates. It provides omega-3 fatty acids, vitamin D, and selenium, and a typical serving contains approximately 400-500 calories.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 38 g |
| Carbs | 2 g |
| Fat | 35 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 420 mg |
| Vitamin D | 450 IU |
| Vitamin B12 | 8.5 mcg |
| Selenium | 65 mcg |
| Phosphorus | 380 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Vitamin A | 450 IU |
| Potassium | 450 mg |
| Iron | 1.2 mg |
Per 1 fillet (170 g) with sauce (60 g) · estimated, varies by recipe
💡 What's interesting
Beurre blanc, originating from the Loire Valley in France, is a classic 'mother sauce' that relies on the technique of emulsifying butter into a reduced acidic base, creating a luxurious texture without cream. Culturally, the dish highlights the French emphasis on balancing rich, fatty components with bright acidity, a principle that elevates simple ingredients into elegant cuisine.
