Best 20 Chilean Sea Bass Recipes

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Embark on a culinary journey to the vibrant shores of Chile with our tantalizing Chilean sea bass recipes. Discover the exquisite flavors of this prized fish, prepared with an array of aromatic herbs, zesty citrus, and a symphony of spices. From the classic grilled sea bass with its smoky, charred exterior and tender, flaky flesh to the innovative sea bass ceviche bursting with tangy, refreshing flavors, our recipes showcase the versatility and delectable nature of this seafood gem. Whether you prefer a simple yet elegant pan-seared sea bass or a hearty and flavorful sea bass stew, our collection has something to satisfy every palate. Dive into the vibrant culinary heritage of Chile and experience the exceptional taste of Chilean sea bass, expertly crafted with fresh, seasonal ingredients.

Let's cook with our recipes!

SAUTEED CHILEAN SEA BASS



Sauteed Chilean Sea Bass image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

ROASTED CHILEAN SEA BASS WITH CHIVE OIL



Roasted Chilean Sea Bass With Chive Oil image

Provided by Amanda Hesser

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

  • Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
  • Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
  • Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams

STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE



Steamed Chilean Sea Bass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 13

6 ounces Chilean sea bass fillet
3 bunches Chinese broccoli
1/3 cup shallots, brunoise
1/3 cup ginger, brunoise
1/3 cup garlic, brunoise
1/3 cup sugar
1 tablespoon sesame oil
1/2 cup fermented black beans, soaked and chopped
2 cups chicken stock
3/4 cup soy sauce
10 star anise
1 orange, zested
1/3 cup coriander

Steps:

  • Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
  • For the Spicy Paste: Combine the above ingredients to form a spicy paste.
  • For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE



Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

4 (6 ounce) Chilean Sea bass fillets
2 tablespoons olive oil
Salt and freshly ground pepper
Roasted Yellow Pepper Grits, recipe follows
Roasted Poblano Sauce, recipe follows
3 large yellow peppers
4 tablespoons olive oil
1 tablespoon unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon chipotle puree
2 (16 ounce) cans hominy, drained
1 cup heavy cream
1/2 cup grated white Cheddar
3 poblano peppers, roasted, peeled, seeded and chopped
1/4 cup red wine vinegar
3 tablespoons chopped cilantro
2 tablespoons honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
  • Preheat oven to 400 degrees F.
  • Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
  • Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
  • Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS



Roasted Chilean Sea Bass with Seared Tomatoes and Leeks image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2" thick steaks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe
3 large leeks, split, carefully washed, julienned
2 shallots, finely minced
1/4 cup pitted nicoise olives
3 tablespoons capers
1/4 cup dry white vermouth
1/2 cup fish stock
3 tablespoons chopped fresh tarragon
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 400 degrees.
  • Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
  • Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
  • Serve immediately, sprinkled with additional chopped tarragon.

SAUTEED CHILEAN SEA BASS WITH POTATO-PARSNIP BRANDADE WITH PIQUILLO PEPPER SAFFRON SAUCE



Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

4 (7 ounce) Chilean sea bass fillets
Salt and freshly ground pepper
Olive oil, for sauteing
Potato-Parsnip Brandade, recipe follows
Piquillo Pepper Saffron Sauce, recipe follows
4 cloves garlic, coarsely chopped
1/2 cup olive oil, divided
8 ounces dried salt cod, rehydrated and flaked
3 large potatoes, peeled, cubed and boiled in salted water until soft
3 parsnips, peeled, cubed and boiled in salted water until soft
1/2 cup warm milk
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 shallots, finely chopped
1 cup white wine
1/2 cup white wine vinegar
Large pinch saffron
2 sticks cold unsalted butter, cut into small pieces
2 piquillo peppers (or 1 roasted red pepper), finely diced
Salt and freshly ground white pepper

Steps:

  • Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
  • Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
  • Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
  • Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.

CHILEAN SEA BASS WITH MUSTARD



Chilean Sea Bass With Mustard image

I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!

Provided by Grace Lynn

Categories     Bass

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) chilean sea bass fillets
salt and pepper
1 tablespoon butter
1 teaspoon coarse grain mustard
1/4 teaspoon Lawry's Seasoned Salt or 1/4 teaspoon Mrs. Dash seasoning mix
1 tablespoon breadcrumbs

Steps:

  • Let the sea bass sit at room temperature for about 20 minutes.
  • Season it with salt and pepper on both sides.
  • Melt butter in pan over medium-high heat.
  • Cook the sea bass for 4 minutes.
  • Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
  • Dash, then sprinkle bread crumbs on top.
  • Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA



Citrus Chilean Sea Bass W/ Pineapple Mango Salsa image

Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!

Provided by MixnVixn

Categories     Tropical Fruits

Time 44m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 26

4 (4 ounce) chilean sea bass fillets
salt and pepper
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

Steps:

  • Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
  • Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
  • Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
  • Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
  • Transfer to serving plate, top with salsa, and enjoy!
  • I also like to serve mine with herb rice :).

Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4

PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH



Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
28 ounces Chilean sea bass cut into 7-ounce portions
1 poblano pepper, julienned
1 red bell pepper, julienned
8 ounces leeks, diced
3 ounces white wine
2 1/2 cups fish stock
Salt and pepper, to taste
16 ears baby corn, grilled

Steps:

  • Preheat oven to 400 degrees F.
  • In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
  • In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
  • In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.

CHILEAN SEA BASS



CHILEAN SEA BASS image

Categories     Fish     Healthy

Number Of Ingredients 7

3 tablespoons olive oil
2 red bell peppers, or 1 red and 1 yellow, seeded and thinly sliced
1 medium onion, halved and thinly sliced crosswise
1 tablespoon minced garlic
3/4 cup peeled, seeded, and chopped tomatoes, with juice
1-1/2 pounds Chilean sea bass fillet, cut into 4 portions
Salt and freshly ground pepper to taste

Steps:

  • Heat 2 tablespoons of the oil in a skillet or wok over medium-low heat. Add the peppers and onion and cook, stirring, until the peppers begin to wilt but do not brown. Add the garlic, cook until fragrant, and add the tomatoes and a pinch of salt and pepper. Simmer until everything is tender and the flavors are well blended, about 15 minutes. Keep warm. Meanwhile, remove the fish from the refrigerator, season lightly on both sides with salt and pepper, and let stand a few minutes at room temperature. Set another skillet (cast iron or heavy aluminum, just large enough to hold the fish) over medium-high heat until a drop of water evaporates instantly on contact; turn on the broiler. Add the remaining oil to the skillet, swirl the pan to coat the bottom, and add the fish. Cook until the bottom is beginning to brown, about 2 minutes, then run the skillet under the broiler without turning the fish. Broil 3 to 4 minutes, turn the browned side up, and continue broiling until a skewer easily slides in and out of the thickest part of the fish, another 2 to 3 minutes depending on thickness. Serve with the browned side up, with the pepper mixture spooned over and around the fish

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE



Chilean Sea Bass with Light Soy and Chive Sauce image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 16

1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy
2 large onions
Flour, as needed
Frying oil. as needed
3 bunches scallions
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, approximately 6 ounces each
2 lemons

Steps:

  • Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
  • Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
  • Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
  • Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

WHITE MISO BAKED CHILEAN SEA BASS



White Miso Baked Chilean Sea Bass image

I got this recipe from my favorite Japanese restaurant. It is so simple and soooo deliscious! I did have to go to the Asian market to get a few ingredients though.

Provided by Momma Jenny

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 sea bass fillets, Chilean
1/2 cup white miso
1/2 cup sugar
1/4 cup mirin (sweet cooking seasoning)
1/4 cup cooking wine (the exact ingredient is "Rice Cooking Wine," but the site won't accept that)
2 teaspoons lemon juice

Steps:

  • mix all ingredients.
  • marinade sea bass overnite in fridge.
  • preheat oven to 400.
  • set fish on counter and bring to room temp before cooking.
  • remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
  • If you want the top to brown, put it in the broiler for just a couple minutes.

Nutrition Facts : Calories 310.7, Fat 4.7, SaturatedFat 1.1, Cholesterol 52.9, Sodium 1460.6, Carbohydrate 35.6, Fiber 1.9, Sugar 27.5, Protein 27.9

CHILEAN SEA BASS WITH MOHO SAUCE



Chilean Sea Bass With Moho Sauce image

Posting for ZWT 7. This recipe comes from epicurious.com/recipes. If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe.

Provided by Papa D 1946-2012

Categories     Chilean

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 large garlic cloves, peeled and thinly sliced lengthwise
1/4 cup thinly slivered onion
1/2 teaspoon ground cumin
salt & freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
6 tablespoons fresh lime juice
1/2 teaspoon white wine vinegar
2 fillets of chilean sea bass (about 1 pound each)
4 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
salt & freshly ground black pepper, to taste
2 large garlic cloves, peeled and pressed
1 ripe avocado, for serving
3/4 cup coarsely chopped fresh cilantro leaves, for serving

Steps:

  • Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
  • Halve the sea bass fillets crosswise (into 8-ounce pieces).
  • In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
  • Preheat the oven to 450°F.
  • With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
  • Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
  • Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
  • Meanwhile, set the Moho Sauce over very low heat and gently heat through.
  • Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
  • To serve, place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.

CHILEAN SEA BASS WITH LEMON, DILL & CAPER SAUCE RECIPE - (3.6/5)



Chilean Sea Bass With Lemon, Dill & Caper Sauce Recipe - (3.6/5) image

Provided by sassy47

Number Of Ingredients 10

3/4 cup white wine
2 cloves garlic, finely chopped
1 medium shallot, finely chopped
3 T fresh lemon juice and zest of one lemon
3 T unsalted butter
2 T fresh dill, chopped, divided
2 T capers, drained
2 T grape seed oil, or other oil with a high smoke point
2 pounds Chilean sea bass filets about 1 1/2" thick, skin removed
Salt and pepper to taste

Steps:

  • Heat your oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side. Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through. Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.

CHILEAN SEA BASS WITH GINGER AND LEMON



Chilean Sea Bass With Ginger and Lemon image

Super simple Chilean Sea Bass recipe. I defrosted some frozen Chilean Sea Bass steaks that I found in Chinatown.

Provided by SocaliJL

Categories     Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb sea bass steak, Chilean
1 gingerroot
1 lemon
olive oil, drizzle
salt, to taste
pepper, to taste

Steps:

  • In a baking dish, marinade for 20min up to a couple of hours.
  • Ginger juice (grate ginger and squeeze to extract juice).
  • Juice of 1 lemon.
  • Drizzle with olive oil.
  • Salt and Pepper to taste.
  • Preheat over to 450.
  • Drain excess marinade.
  • Cover dish with foil and bake for 20 minutes at 450.

Nutrition Facts : Calories 230.8, Fat 4.7, SaturatedFat 1.2, Cholesterol 93, Sodium 155.8, Carbohydrate 5.8, Fiber 2.5, Protein 42.5

CHILEAN SEA BASS WITH GINGER AND SOY



CHILEAN SEA BASS WITH GINGER AND SOY image

Categories     Roast     Quick & Easy

Yield 2 People

Number Of Ingredients 8

Ingredients
2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons olive oil
2 6 oz. sea bass fillets

Steps:

  • 1 Preheat oven to 500 degress. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season with salt and pepper. 2 Brush 9 inch diameter glass dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet. 3 Roast fish until just opaque in center about 12 minutes. Top fish with remaining sauce and serve.

SEARED CHILEAN SEA BASS AND LOBSTER WITH THYME SCENTED TOMATO



Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato image

Make and share this Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato recipe from Food.com.

Provided by kzbhansen

Categories     Bass

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

4 (6 ounce) fresh chilean sea bass fillets
1 fresh lobster tail
1 teaspoon ginger, chopped
2 garlic cloves, chopped
2 ounces onions, chopped
4 medium tomatoes, chopped
6 slices smoked bacon, diced
6 ounces chicken stock
3 sprigs thyme, stems removed
16 pieces asparagus
1 medium onion, sliced thin
4 idaho potatoes, peeled and cubed
4 ounces butter
3 ounces milk
2 teaspoons chives, chopped

Steps:

  • Over medium heat cook the bacon until crisp and remove the bacon.
  • In the bacon fat sweat the chopped onions, garlic and ginger until soft.
  • Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
  • Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
  • Finish with one-ounce butter and adjust seasoning.
  • Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
  • Blanch asparagus and season.
  • Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
  • Cooking times will vary depending on thickness of fish. Fish should be just done in center.
  • Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
  • In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.

CHILEAN SEA BASS WITH ZUCCHINI



Chilean Sea Bass With Zucchini image

Make and share this Chilean Sea Bass With Zucchini recipe from Food.com.

Provided by Ginny Sue

Categories     Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs chilean sea bass fillets or 1 1/2 lbs other fish, of your choice
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
2 green onions, chopped
2 tablespoons fresh lemon juice
1 tablespoon white wine
2 medium zucchini, sliced
salt and pepper, to taste
paprika, to taste
2 tablespoons butter, melted

Steps:

  • Place fish in a single layer in foil-lined 9x13 baking pan.
  • Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
  • Sprinkle lemon juice and wine over all.
  • Arrange zucchini around fish.
  • Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
  • Drizzle with melted butter.
  • Cover with foil and crimp edges with bottom foil to seal completely.
  • Bake at 450F for 20 minutes or until fish flakes easily with fork.

Tips:

  • Choose the best Chilean sea bass: Look for fish that is firm and has a mild, sweet flavor. Avoid fish that is slimy or has a strong odor.
  • Prepare the fish properly: Rinse the fish under cold water and pat it dry with paper towels. Remove any bones or scales from the fish.
  • Use a variety of cooking methods: Chilean sea bass can be cooked in a variety of ways, including baking, broiling, grilling, and pan-frying. Choose a cooking method that best suits your taste and the type of dish you are making.
  • Pair Chilean sea bass with flavorful ingredients: Chilean sea bass has a mild flavor, so it can be paired with a variety of flavorful ingredients. Some popular options include lemon, garlic, herbs, and spices.
  • Don't overcook the fish: Chilean sea bass is a delicate fish, so it is important not to overcook it. Overcooked fish will be tough and dry.

Conclusion:

Chilean sea bass is a delicious and versatile fish that can be cooked in a variety of ways. By following these tips, you can prepare Chilean sea bass that is perfectly cooked and full of flavor. Whether you are baking, broiling, grilling, or pan-frying, Chilean sea bass is sure to please everyone at your table.

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