Best Pan Roasted Chilean Sea Bass Recipes

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



Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
28 ounces Chilean sea bass cut into 7-ounce portions
1 poblano pepper, julienned
1 red bell pepper, julienned
8 ounces leeks, diced
3 ounces white wine
2 1/2 cups fish stock
Salt and pepper, to taste
16 ears baby corn, grilled

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.

PAN ROASTED CHILEAN SEA BASS



Pan Roasted Chilean Sea Bass image

Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.

Provided by Chef Dante Giannini

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

7 ounces portions skin on sea bass
sea salt
white pepper
3 tablespoons canola oil
2 tablespoons butter
10 sprigs thyme

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.

Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8

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



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

Categories     Fish

Yield 4 servings

Number Of Ingredients 9

2 T olive oil
4 7 oz sea bass steaks
1 poblano pepper, julienned
1 red bell pepper, julienned
8 oz leeks, diced
3 oz white wine
2 1/2 cups fish stock
salt and pepper, to taste
16 ears baby corn, grilled

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.

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