Ackee Stuffed Seabass with Chablis Wine Beurre Blanc

winter 2007

  • 150 g Sea bass (Fillet)
  • Salt and pepper to taste


  • 1 clove garlic, chopped
  • 1 tablespoon/15 ml olive oil
  • ½ teaspoon/2 ½ ml cilantro, chopped
  • 1 teaspoon/5 ml lime juice
  • 1 tablespoon/15 ml Chablis wine


  • 40 g ackee
  • 1 clove garlic
  • 1 teaspoon/5 ml shallot, chopped)
  • 1 teaspoon/5 ml green (sweet) pepper, diced
  • 2 teaspoons/10 ml Chablis wine
  • Salt and pepper to taste


  • 1 tablespoon/15 ml Chablis wine
  • 2 teaspoons/10 ml shallots, minced
  • A few drops lime juice
  • 2 tablespoons/30 ml heavy cream
  • 20 g butter
  • Salt and Pepper to taste
  • ¼ teaspoon/1 ¼ ml lime zest


  1. Portion Sea bass into 5oz fillet. Slit ¾ into centre with sharp knife.
  2. Marinate with salt, pepper, garlic, olive oil, cilantro, lime juice and Chablis wine and leave in refrigerator for 2 hours.
  3. Sauté cooked Ackee with shallots, garlic, green pepper and infused with Chablis wine, seasoned with salt and pepper.
  4. Stuff ackee mixture in sea bass fillet.
  5. Panfry the Sea bass in oil until light brown and finish in pre-heat oven at 325F.
  6. Reduce cream by half.
  7. Combine shallots, Chablis, lime juice and reduce until nearly dry.
  8. Add the reduced heavy cream to shallots mixture and continue to reduce slightly.
  9. Gradually whisk in the clarified butter and season with salt and pepper.
  10. Pool the sauce on a hot plate, put Sea bass on the sauce and serve.

Serves: 1



-By Vijay Bhaskar Reddy Tigura, Executive Chef, Hilton Kingston Hotel, with Sous Chef Carleto Eubanks

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