Embark on a culinary journey to the vibrant shores of Chile with our sautéed Chilean sea bass, a dish that captures the essence of this South American gem. Perfectly seared, the delicate fish is elevated by a medley of flavors, including sautéed baby bok choy and shiitake mushrooms, each bite bursting with umami richness. Accompanying this exquisite sea bass is a harmonious blend of potato and parsnip brandade, a creamy and indulgent combination that provides a comforting balance to the dish. The piquillo pepper saffron sauce adds a vibrant hue and a touch of smoky sweetness, tying all the elements together in a symphony of flavors. Prepare to tantalize your taste buds with this delectable Chilean sea bass dish, a true celebration of culinary artistry.
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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
SAUTEED CHILEAN SEA BASS
This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe.
Provided by Hey Jude
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°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 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
- Increase heat to high and saute, shaking the pan from time to time, until 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 1/3; stir in remaining butter and drained capers.
- Place fillets on individual serving plates and drizzle sauce around each fillet.
Nutrition Facts : Calories 465, Fat 19.1, SaturatedFat 7.3, Cholesterol 92.8, Sodium 308.5, Carbohydrate 25.6, Fiber 1, Sugar 0.7, Protein 34.9
SAUTEED CHILEAN SEA BASS
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.
SAUTEED CHILEAN SEA BASS SERVED WITH CELERY ROOT MASHED POTATOES AND LEFFE BLOND BEURRE BLANC
Steps:
- Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg
- Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
- Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging
- 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish
- Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve.
- Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve.
- Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
- In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
- Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.
- Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary.
LUMACHE DI MARE: SAUTEED SEA SNAILS
Steps:
- To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
- In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.
SAUTEED CHILEAN SEA BASS SERVED WITH CELERY ROOT MASHED POTATOES AND LEFFE BLOND BEURRE BLANC
Steps:
- Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg
- Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
- Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging
- 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish
- Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve.
- Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve.
- Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
- In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
- Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.
- Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary.
CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE
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.
SAFFRON-PEPPER SAUCE
Steps:
- Cook a pinch each of saffron and red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Add 1/3 cup piquillo peppers and cook 3 minutes. Puree with 1 tablespoon lemon juice. Season with salt.
PAN SAUTéED CHILEAN SEA BASS
Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.
Provided by lovethatwine
Categories Bass
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt & Pepper the fish.
- Heat a saute pan, add olive oil.
- Put fish in pan, presentation side down.
- Cook until golden on one side, then turn over.
- Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
- Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
- Recommend over saffron rice or orzo pasta.
Nutrition Facts : Calories 549.6, Fat 34, SaturatedFat 11.7, Cholesterol 135.7, Sodium 501, Carbohydrate 9.9, Fiber 2.3, Sugar 5.8, Protein 48.1
Tips:
- To ensure evenly cooked fish: Cut the sea bass fillets into uniform thickness. This helps them cook evenly throughout.
- Achieve crispy skin: Pat the fish dry before cooking. This helps the skin crisp up nicely when seared.
- Flavorful sauce: Use a good quality fish stock for the sauce. This will contribute to a more flavorful sauce.
- Sautéed vegetables: Cook the vegetables over medium-high heat to ensure they retain their vibrant color and crisp texture.
- Creamy brandade: Use starchy potatoes and parsnips for a smooth and creamy brandade. Yukon Gold potatoes are a good choice.
- Garnish for presentation: Top the dish with fresh herbs like chives or parsley for a touch of color and freshness.
Conclusion:
This sautéed Chilean sea bass recipe with potato-parsnip brandade and piquillo pepper-saffron sauce is a delightful and sophisticated dish that showcases the delicate flavors of the sea bass. The crispy skin, flaky fish, creamy brandade, and flavorful sauce come together to create a memorable dining experience. Whether you're cooking for a special occasion or simply looking to impress your loved ones, this recipe is sure to deliver.
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