Pan Seared Chilean Sea Bass Roasted Baby Corn And Colorful Pepper Infused Broth Recipes

PAN SEARED CHILEAN SEA BASS

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).

PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
• Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
• Serve bass and sauce over rice.

PAN SEARED CHILEAN SEA BASS RECIPE

Steps:

• First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
• In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.
• Cook for 5 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
• After 5 minutes, flip fish. Pour butter herb sauce over fish.
• Slice lemons into round discs. Place lemon slices in skillet.
• Cook for 5 more minutes or until fish is flaky.
• Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.

PAN ROASTED CHILEAN SEA BASS

Steps:

• Season sea bass on each side with salt and pepper.
• Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
• Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.

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

Steps:

• preheat oven to 400F In a saute pan, add olive oil and sea bass. Saute until brown on both sides. Remove from pan. finish cooking fish in oven about 3 to 5 minu. In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by 2/3 and add fish stock and reduce by 1/4. Season. In a large bowl, add fish broth. Placd sea bass in center of bowl. Garnish with corn.