Classic Rub Seabass with Tomato Butter Sauce

Ingredients

For the Seabass:

• 2 seabass fillets (about 6 oz each)

• 2 tablespoons olive oil

• 1.5oz Double Barrel BBQ Classic Dry Rub

For the Tomato Butter Sauce:

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 1 shallot, finely chopped (or ½ small onion)

• 2 cloves garlic, minced

• 1 cup cherry tomatoes (halved) or 1 large ripe tomato (diced)

• ¼ cup dry white wine (or vegetable broth)

• ½ cup chicken or vegetable broth

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• 1 tablespoon tomato paste

• 2 tablespoons heavy cream (optional, for richness)

• 1 tablespoon fresh basil, chopped (plus extra for garnish)

• Salt and black pepper, to taste

Instructions

1. Prepare the Seabass:

1. Pat the seabass fillets dry with a paper towel.

2. Rub with olive oil, then season both sides with Classic Dry Rub.

2. Cook the Seabass:

1. Heat a non-stick skillet over medium-high heat.

2. Add a little olive oil to the pan and let it shimmer.

3. Place the fillets skin-side down and sear for 3-4 minutes until the skin is crisp.

4. Flip the fillets carefully and cook for another 2-3 minutes until opaque and flaky.

5. Remove the fillets from the pan and set aside.

3. Make the Tomato Butter Sauce:

1. In the same pan, lower the heat to medium. Add olive oil and butter.

2. Stir in the shallots and garlic, cooking until soft and fragrant (about 2 minutes).

3. Add the cherry tomatoes and cook for 3-5 minutes until they burst and release their juices.

4. Stir in the tomato paste, then pour in the wine. Simmer for 2-3 minutes until the liquid reduces slightly.

5. Add the broth and thyme, simmering for another 5 minutes until the sauce thickens.

6. Stir in the cream (if using) and fresh basil. Adjust seasoning with salt and pepper.

4. Assemble and Serve:

1. Spoon the tomato butter sauce over the seabass fillets.

2. Garnish with extra fresh basil and serve with roasted vegetables, rice, or crusty bread.

Enjoy this vibrant and flavorful dish!