Best Chile Crusted Black Sea Bass Recipes

BAKED CHILEAN SEA BASS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
• Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
• Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.
• Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer -- it's done when it reaches 135 to 140 degrees F.)
• Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).
• Stir in the heavy cream and lemon zest.
• Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.
• Season with sea salt to taste.
• Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.

MISO AND SOY CHILEAN SEA BASS

Steps:

• Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
• Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

CRABMEAT CRUSTED CHILEAN SEA BASS

Steps:

• To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
• Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
• Slowly add Panco while mixing on low speed.
• Roll crust between parchment paper until 1/2" thick.
• Remove top layer of parchment paper and lay fish fillet on top of crust.
• Cut crust along the outline of the filet.
• Flip fish over onto nonstick baking pan and peel away parchment paper.
• Broil until golden brown, approximately 3-5 minutes.
• Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.

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.

CHILEAN SEA BASS WITH MUSTARD

Steps:

• Let the sea bass sit at room temperature for about 20 minutes.
• Season it with salt and pepper on both sides.
• Melt butter in pan over medium-high heat.
• Cook the sea bass for 4 minutes.
• Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
• Dash, then sprinkle bread crumbs on top.
• Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.

SEARED BLACK BASS WITH SCALLION-CHILE RELISH

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6-8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
• Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.