Chilean Sea Bass with Jalapeno Beure Blanc SauceIngredients:4 ounces vegetable oil3 Tablespoons fish seasoning4 8-ounce sea bass filet1 pound butter1/4 cup red onion, chopped4 cloves garlic, minced1/2 teaspoon ground black pepper1 cup white wine1 ounce fresh lime juice1/2 cup heavy cream1/4 cup jalapeo peppers, roasted, seeds removed and finely chopped3/4 cup tomato, diced1 Tablespoon cilantro, finely chopped1 teaspoon saltDirections:Heat a large non-stick saut pan over medium high heat and add vegetable oil. Sprinkle fish seasoning evenly over the fish and place the fish in the saut pan. Cover the pan with a lid and cook the fish for 3-4 minutes per side, depending on the thickness of the fish.While the fish is cooking, place a tablespoon of butter in a second saut pan over medium heat. When the butter melts, add the onions, garlic and black pepper. Saut until the onions and garlic become soft. Add the wine and lime juice and cook until almost all of the liquid has evaporated. Add the heavy cream and bring to a simmer.Reduce the heat to low and add the remaining butter, a little at a time. Use a wire whisk to incorporate the butter into the sauce completely.Remove the sauce from the stove and strain through a strainer. Add the jalapenos, tomatoes, cilantro and salt. Fold into the sauce.Pour 2 ounces of sauce on top of each fish and serve immediately.