Best 2 Chilean Sea Bass With A Pineapple Dijon Pan Sauce Recipes
Embark on a culinary journey to the vibrant shores of Chile with the exquisite Chilean sea bass. This delectable dish, also known as reineta, is renowned for its firm, flaky flesh and mild, sweet flavor. Our recipe offers a tantalizing twist with a pineapple-dijon pan sauce that adds a vibrant pop of sweetness and tanginess to the delicate bass. Accompaniments such as sauteed spinach and roasted potatoes elevate the dish to a symphony of flavors and textures. Complement your meal with a crisp glass of Chardonnay or Sauvignon Blanc to elevate the dining experience. For those with dietary considerations, we also provide a vegan and gluten-free version of this recipe, ensuring everyone can savor the delights of Chilean sea bass.
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PAN SEARED CHILEAN SEA BASS
Pan Seared Chilean Sea Bass is a light, flaky, delectable seafood entree made for special occasions. Serve this simple, 15-minute entree over arugula salad topped with Chimichurri sauce for restaurant quality flavor and presentation.
Provided by Traci The Kitchen Girl
Categories Dinner Recipes Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
- Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
- Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
- If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
- Transfer the filet to a plate and allow to rest a few minutes.
- Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).
Nutrition Facts : ServingSize 0.5 lb, Calories 282 kcal, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 181 mg, Sodium 157 mg
SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Pat fish dry with paper towels and lightly season with seafood seasoning.
- Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
- Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
- Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.
Nutrition Facts : Calories 854 calories, Carbohydrate 16.8 g, Cholesterol 280 mg, Fat 65 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 35.6 g, Sodium 424.8 mg, Sugar 10 g
Tips:
- Use a quality fish. Chilean sea bass is a mild-flavored fish with a delicate texture. It is important to use a fresh, high-quality fish to ensure the best results.
- Cook the fish properly. Chilean sea bass is a delicate fish that can easily be overcooked. It is important to cook it gently over medium heat until it is just cooked through, about 4-5 minutes per side.
- Make the sauce ahead of time. The pineapple Dijon pan sauce can be made ahead of time and reheated when you are ready to serve the fish.
- Serve the fish with a variety of sides. Chilean sea bass pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Chilean sea bass with a pineapple Dijon pan sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The fish is cooked to perfection and the sauce is flavorful and tangy. This dish is sure to impress your guests.
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