Sauce For Chilean Sea Bass Recipes

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SAUTEED CHILEAN SEA BASS



Sauteed Chilean Sea Bass image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

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.

CHILEAN SEA BASS WITH MOHO SAUCE



Chilean Sea Bass With Moho Sauce image

Posting for ZWT 7. This recipe comes from epicurious.com/recipes. If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe.

Provided by Papa D 1946-2012

Categories     Chilean

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 large garlic cloves, peeled and thinly sliced lengthwise
1/4 cup thinly slivered onion
1/2 teaspoon ground cumin
salt & freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
6 tablespoons fresh lime juice
1/2 teaspoon white wine vinegar
2 fillets of chilean sea bass (about 1 pound each)
4 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
salt & freshly ground black pepper, to taste
2 large garlic cloves, peeled and pressed
1 ripe avocado, for serving
3/4 cup coarsely chopped fresh cilantro leaves, for serving

Steps:

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

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