Log In Sign Up

Recipe Pairing

Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

A refined spring seafood entrée featuring crispy pan-seared sea bass topped with a luscious bourbon citrus beurre blanc, paired with tender asparagus spears lightly sautéed in herb butter.

Best Pairing Answer

The best bourbon pairing for Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus is Angel’s Envy Rye. Angel’s Envy Rye works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches o…

Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

The Recipe

Ingredients & Instructions

Everything you need to make this dish at home.

Ingredients

  • 4 sea bass fillets (6 oz each), skin on
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 bunch fresh asparagus, trimmed
  • 2 tablespoons unsalted butter
  • 1 shallot, finely minced
  • 1/4 cup white wine
  • 1/4 cup bourbon
  • Juice and zest of 1 lemon
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat sea bass fillets dry and season both sides with salt and pepper.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Place sea bass skin-side down and cook for 5-6 minutes until skin is crispy, then flip and cook for 3-4 minutes more until cooked through. Remove and keep warm.
  3. In another skillet, melt 1 tablespoon butter over medium heat, then add trimmed asparagus. Sauté for 5-7 minutes until tender-crisp. Season with salt and pepper.
  4. For the beurre blanc, melt remaining butter in a small saucepan over medium heat. Add minced shallot and cook until translucent.
  5. Deglaze with white wine and bourbon, reduce until about 2 tablespoons liquid remain.
  6. Stir in lemon juice, zest, and cream, whisking until sauce thickens slightly. Remove from heat and fold in chopped parsley.
  7. Serve sea bass topped with bourbon citrus beurre blanc and asparagus on the side.

Top Matches

Best Bourbon Pairings for Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Ranked bourbon recommendations for this recipe.

featured
94%

Angel’s Envy Rye

Barrel Finished Rye 50.00% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Angel’s Envy Rye works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Caramel, Oak, Spice Molasses, Tropical Fruit, Vanilla
Pairing Score 94%
featured
94%

Four Roses Single Barrel

Single Barrel Bourbon 50.00% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Four Roses Single Barrel works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Stone Fruit, Vanilla, Spice Floral, Cocoa, Pear
Pairing Score 94%
featured
92%

Bulleit Bourbon Standard

Bourbon 45.00% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Bulleit Bourbon Standard works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Spice, Vanilla, Orange Peel Oak, Honey, Nutmeg
Pairing Score 92%
featured
92%

Evan Williams Single Barrel

Single Barrel Bourbon 43.30% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Evan Williams Single Barrel works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Vanilla, Honey, Oak Caramel, Apple, Spice
Pairing Score 92%
featured
92%

Jefferson’s Reserve

Small Batch Bourbon 45.10% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Jefferson’s Reserve works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Vanilla, Caramel, Oak Almond, Dried Fruit, Spice
Pairing Score 92%
featured
92%

Maker’s Mark 46

Barrel Finished Bourbon 47.00% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Maker’s Mark 46 works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Vanilla, Toasted Oak, Caramel Baking Spice, Cocoa, Dried Fruit
Pairing Score 92%
featured
92%

Michter’s US*1 Bourbon

Small Batch Bourbon 45.70% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Michter’s US*1 Bourbon works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Caramel, Vanilla, Stone Fruit Toffee, Spice, Oak
Pairing Score 92%
featured
92%

Old Forester Statesman

Bourbon 47.50% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Old Forester Statesman works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Cherry, Apple, Oak Caramel, Baking Spice, Vanilla
Pairing Score 92%
featured
92%

Woodford Reserve Standard

Bourbon 45.20% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Woodford Reserve Standard works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Dried Fruit, Cocoa, Spice Mint, Orange, Toasted Oak
Pairing Score 92%
featured
91%

Eagle Rare Standard

Bourbon 45.00% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Eagle Rare Standard works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Caramel, Vanilla, Oak Leather, Orange Zest, Cocoa
Pairing Score 91%
featured
91%

Willett Pot Still Reserve

Small Batch Bourbon 47.00% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Willett Pot Still Reserve works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Vanilla, Caramel, Pear Almond, Floral, Oak
Pairing Score 91%
featured
90%

Angel’s Envy Standard

Barrel Finished Bourbon 43.30% ABV For Pan-Seared Sea Bass with Bourbon Citrus Beurre Blanc and Spring Asparagus

Angel’s Envy Standard works as a bridge pairing for this seafood dish because it shares key flavor cues with the pan seared preparation. It has lighter balance avoids overpowering seafood, fruit notes help bridge the brighter flavors, touches of sweetness soften acidity.

Vanilla, Caramel, Dried Fruit Oak, Baking Spice, Red Berry
Pairing Score 90%