Chilean Fish Bake Recipes

CHILEAN FISH BAKE

Steps:

• Heat oven to 450°F
• Place Chilean sea bass fillet, cut into 6 pieces, into greased 9 x13 glass dish.
• From the two tangerines, zest and juice 1; peel and segment the other one.
• Top the fillets with the tangerine segments, chopped scallions, and garlic.
• Pour 1/3 cup tangerine juice and 1 tsp zest over fish.
• Dot with 2 tbsp unsalted butter, cubed.
• Cook 10 minutes or until fish flakes easily with a fork.
• Add pepper to taste,and enjoy!

BAKED CHILEAN SEA BASS

Steps:

• Preheat your oven to 400 degrees F. and allow the Chilean sea bass to rest for at least 20 minutes at room temperature. Cooking it straight out of the fridge will result in uneven cooking.
• Pat dry the fish with a paper towel and then brush it with melted butter. Season it generously on all sides with salt and pepper. Sprinkle a little paprika on top for color, if desired. Pour the remaining melted butter over each filet.
• Bake for 15 minutes or until the fish reaches an internal temperature of 145 degrees F. How long you cook it really depends on the thickness of each fish fillet.
• Once the fish comes out of the oven, squeeze some lemon juice over the top and enjoy it!

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

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.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

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.

BAKED CHILEAN SEA BASS

Steps:

• Preheat the oven to 425 degrees.
• Clean the fish.
• Put skin side down on a baking sheet.
• Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
• Bake for 20-25 minutes.

CHILEAN SEA BASS MOHO AND MORE

Steps:

• 1. 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.)
• 2. Halve the sea bass fillets crosswise (into 8-ounce pieces).
• 3. 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.
• 4. Preheat the oven to 450°F.
• 5. With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
• 6. 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.
• 7. Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
• 8. Meanwhile, set the Moho Sauce over very low heat and gently heat through.
• 9. Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
• 10. To serve, place a fish fillet in the center of each 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.