Chilean Sea Bass is one of the best fish around. It’s delicious, it’s versatile, and especially amazing when served with Mediterranean-style vegetables and is finished with fresh basil.
What I want to know is what is the best way to cook it? Pan-Seared? Grilled? Baked?
Chilean sea bass is caught in deep waters in and around southern oceans near Antarctica. It is a buttery, firm, mildly sweet, melt-in-your-mouth fish that pairs with just about anything. It is snow-white in color and can be eaten with or without the skin.
You can grill, broil, bake, pan-sear, or poach it. Chilean sea bass is a bit of an overfished species and is often very expensive.
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Ingredients for this recipe:
For the Mediterranean Vegetables
• 3 tablespoons olive oil
• 1 pound baby potatoes, sliced in half
• 1 peeled and thinly sliced shallots
• 3 finely minced garlic cloves
• 10 kalamata olives, sliced in half
• 10 Frescatrano olives, sliced in half
• 2 julienne roasted red bell peppers
• 15-20 cherry tomatoes, sliced in half
• ½ cup white wine.
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
For the Sea Bass
• 2 tablespoons oil
• 2 teaspoons unsalted butter
• 4 8-ounce skin-on fresh Chilean sea bass fillets
• salt and pepper to taste
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