Pan Seared Chilean Sea Bass With Wild Mushroom Grits And Fresh Spinach Recipes

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PAN SEARED CHILEAN SEA BASS



Pan Seared Chilean Sea Bass image

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

1 pound Sea Bass (skin on or off)
1 tablespoon Olive Oil
pinch Sea Salt
pinch Black Pepper
optional 1/2 cup Chimichurri, see recipe footnotes

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

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