Procedure

In a hot All Clad skillet add about 3 teaspoons of oil.

Swirl oil all over pan surface.

Season seabass with salt and pepper.

Place the filet into the pan and begin to sear.

Sear about 1-1 1/2 minutes a side.

Turn and place into a preheated 350 overn.Cook about 12-15 minutes if it is a thick piece.

Remove from the oven (use a mitt, the handle is hot).

Remove fish to a plate and cover.

In the same skillet add about 1 cup of wine to deglaze.

When the wine is almost evaporated add the cream and tarragon (tear into smaller picecs if you like).

Add the shrimp and continue to cook until shrimp are cooked and sauce thickens.

Ladle on the tarragon shrimp sauce onto the Chilean Seabass