Best Chilean Sea Bass Recipes

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.

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.

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Steps:

• Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
• Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
• Transfer the sea bass to serving plates and sprinkle with the chive oil.

GRILLED CHILEAN SEA BASS

Steps:

• For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
• For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
• Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
• Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
• Yield: 4 servings

CHILEAN SEA BASS WITH SPICY FRUIT SALSA

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
• For the Spicy Paste: Combine the above ingredients to form a spicy paste.
• For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE

Steps:

• Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.

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.

PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH

Steps:

• Season the sea bass with salt and pepper.
• In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
• While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
• Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
• In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
• For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

CHILEAN SEA BASS*

Steps:

• Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant. Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes.
• Preheat a grill to medium, using mesquite wood. Place bass on grill and quickly sear the fish. Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned.
• Remove sea bass from heat and serve with fresh vegetables and starch of choice.

CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Steps:

• Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
• Preheat oven to 400 degrees F.
• Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
• Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
• Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

PAN SAUTéED CHILEAN SEA BASS

Steps:

• Salt & Pepper the fish.
• Heat a saute pan, add olive oil.
• Put fish in pan, presentation side down.
• Cook until golden on one side, then turn over.
• Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
• Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
• Recommend over saffron rice or orzo pasta.

SAUTEED CHILEAN SEA BASS WITH POTATO-PARSNIP BRANDADE WITH PIQUILLO PEPPER SAFFRON SAUCE

Steps:

• Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
• Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
• Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
• Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.

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.

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA

Steps:

• Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
• Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
• Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
• Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
• Transfer to serving plate, top with salsa, and enjoy!
• I also like to serve mine with herb rice :).

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.

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

Steps:

• Heat 2 tablespoons of the oil in a skillet or wok over medium-low heat. Add the peppers and onion and cook, stirring, until the peppers begin to wilt but do not brown. Add the garlic, cook until fragrant, and add the tomatoes and a pinch of salt and pepper. Simmer until everything is tender and the flavors are well blended, about 15 minutes. Keep warm. Meanwhile, remove the fish from the refrigerator, season lightly on both sides with salt and pepper, and let stand a few minutes at room temperature. Set another skillet (cast iron or heavy aluminum, just large enough to hold the fish) over medium-high heat until a drop of water evaporates instantly on contact; turn on the broiler. Add the remaining oil to the skillet, swirl the pan to coat the bottom, and add the fish. Cook until the bottom is beginning to brown, about 2 minutes, then run the skillet under the broiler without turning the fish. Broil 3 to 4 minutes, turn the browned side up, and continue broiling until a skewer easily slides in and out of the thickest part of the fish, another 2 to 3 minutes depending on thickness. Serve with the browned side up, with the pepper mixture spooned over and around the fish

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°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 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
• Increase heat to high and saute, shaking the pan from time to time, until 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 1/3; stir in remaining butter and drained capers.
• Place fillets on individual serving plates 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.