Chilean Sea Bass Recipes
Asian Glaze Chilean Sea Bass with Sesame Spinach
- 1 pound Chilean sea bass fillet cut into four 3/4 inch thick pieces
- 1/2 - 1 teaspoon fish sauce
- splash of lemon juice
- salt/pepper to taste
- 1 teaspoons avocado oil
- for the sauce:
- 2 tablespoons lime juice
- 1 tablespoon minced ginger
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1-2 tablespoons thai chili garlic sauce sambal olek (or Paleo Chef Sriracha)
- for the spinach:
- 10 ounces spinach
- 1 teaspoon sesame oil
- 1-2 teaspoons sesame seeds
- Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional)
- Heat cast iron skillet over high heat until almost smoking. Reduce heat to medium high and add 1 teaspoon avocado oil. When hot, add sea bass fillets, in a single layer. Cook for 4-6 minutes per side (without touching them) until browned and cooked through.
- In a small bowl whisk together the sauce ingredients – lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth.
- Remove cooked fish and set aside. In the same pan, cook the spinach in 1 teaspoon sesame oil until just wilted — about 1 minute.
- To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.
Sauteed Chilean Sea Bass with White Wine and Capers
- 1 cup all-purpose flour for dredging, seasoned with salt and pepper
- 1 1/2 to 2 pounds Chilean Sea Bass fillets
- 4 tablespoons butter/olive oil combination
- 1 cup dry white wine
- 1 tablespoon butter, softened
- 2 tablespoons drained capers
- Preheat oven to 200 degrees F.
- Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
- Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
- Plate fish and drizzle sauce around each fillet.