Best Chilean Sea Bass Recipes
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Chilean Sea Bass Shopping Tips
A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.
Chilean Sea Bass Cooking Tips
Whole fish should be stored upright in ice in the refrigerator.
Most white wines (especially albariÃ±o) and rosÃ© with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewÃ¼rztraminer with baked fish; grÃ¼ner veltliner with fish pÃ¢tÃ©; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.
Chilean Sea Bass Fillets Recipes: How to Cook Sea Bass
Many people love the taste of fresh fish, particularly Chilean sea bass. However, the only time they enjoy sea bass dishes is when they are out at a restaurant. You shouldn’t only enjoy such a delicious meal when you are dining out. Sea bass cooking is far easier than many people realize, and there are plenty of ways to prepare sea bass that is healthy and tasty.
Below, you will learn more about sea bass and will find a range of simple sea bass recipes you can try. There are many methods for cooking the sea bass fish. Once you learn how to make sea bass at home, you do not have to wait to head to a seafood restaurant.
Tremendous recipe with incredibly simple ingredients!
I tried this with Orange Roughy and served it over shredded cabbage with red onions. Delicious! Will use this sauce over different kinds of fish over and over again.
Wonderful flavors from such an easy recipe.
A bit more mild than I expected. Using it in fish tacos the flavor got lost a little bit. Nice subtle flavors.
This was exactly as the other reviewers have described -- very simple and surprisingly very delicious. I doubled the sauce amount and would definitely recommend doing this. I also added some green onions -- sauteed the whites for a few minutes between cooking the fish and adding the ginger/garlic then added the green part of the onion at the end. It was a terrific addition. I think this sauce would also work well with other white fish and even chicken.
Fast and delicious! I thought the vinegar/soy sauce would be overwhelming but it blended nicely with the pan juices. Absolutely need to use a nonstick skillet, otherwise the pan juices won't be there and it could taste too salty.
Easy and delicious. Used 8oz sea bass filets (no flour, just salt and pepper) and cooked according to recipe directions. Didn't have hot sesame oil, so added chili flakes to the sauce instead. It's a keeper!
Delicious! I was skeptical based on the ingredients (thought the vinegar might be overpowering) but the flavors complemented the fish perfectly.
Surprisingly tasty sauce for only a few ingredients. Tried it on mahi mahi and second time didn't even saute the garlic and ginger, just added all the ingredients together.
Sauce is surprising good, and only a few ingredients. Second time I made it I didn't even saute the garlic and ginger, put added all the ingredients together.
Absolutely tasty! The sauce is a perfect oriental blend.
My fiancée and I loved this recipe. I had to use halibut as a last minute substitution for the sea bass and it was still amazing. I added extra garlic and I also doubled the sauce - I'm not quite sure how you would have enough sauce for the fish if you do not double it. I paired it up with some Jasmine rice and a small watercress salad with some snap peas and a sesame dressing - it was fantastic! It's definitely a keeper.
I was very impressed with this recipe, surprised even. The pan sauce was absolutely delicious. Who would have thought that 3 ingredients could come together so well. This will definitely become one of my go-to favorites. Next, I think I'll try the oriental sauce over grilled chicken.
Well, we were a bit dissapointed after all the great reviews. It was good, but not out of this world. I would suggest cooking the fish on a slightly lower temp, though.
The sea bass was delicious, but there was not enough Oriental in the sauce. Mysterious!
I've used the sauce with other fish (cod, haddock) and I always double the sauce. Nice easy dish to prepare. You can add some of the sauce to sauteed green beans as well..
We make this recipe all the time and love it! This may be gauche, but it seems good with just about any fish, including good ole' reliable salmon fillets. I have to double the sauce because, even with the heat off, the sauce evaporates very quickly. It's quick and easy enough to make after work, even for an amateur like myself!
Made with Chilean Sea Bass - so expensive but SO worth it! This is a fabulous recipe, and very quick and easy too.
Very simply, a good recipe for Asian style fish. Serve each portion with a rice timbale and a green vegetable for a great presentation.
This was delicious and quick! I substituted red snapper for the sea bass and it worked perfectly. My BF, not a huge fish-lover, loved it and has requested that I make it again.
YUMMY! I love sea bass and this was an easy and impressive way to make it. I used chili oil and sesame oil too as someone suggested. IT was great! And I added some fresh scallion as a garnish after it was done and it made a great presentation. I served it with roasted asparagus with a touch of soy and sesame oil..and some jasmine rice. YUM
Not really a fish lover- but this was fantastic! Would make again and again.
My husband said that this was one of the best sea bass recipes he has ever tasted. The thickness of the sea bass required cooking longer than four minutes a side. Just use your own judgement. I did not have fresh cilantro, so I used dried. Next time I will use fresh, but it was great anyway.
Easy and delicious recipe. I didn't have hot sesame oil, so I mixed chili oil with regular sesame oil and it was great. I also sprinkled some black sesame seeds on top (nice contrast with the white of the sea bass) and some thinly sliced green onion. As an accompaniment, I sauteed some garlic in a bit of oil, added fresh baby spinach and a bit of rice wine and cooked the spinach till just wilted. I then plated the fish and sauce on top. Very elegant presentation and very tasty!
Chilean Sea Bass in Lemon Sauce – Recipe
By now you know that I love Chilean sea bass. It just tastes so rich and buttery. The hubby enjoys it as well but salmon remains his number one fish. Since I was cooking for the both of us I created a Chilean sea bass recipe that is a touch on the tart side to please my husband as he does love acidic foods. To honest if I were making this for company or just for me I would have added a bit more honey to the sauce. I swear the man would eat a lemon as you or I would eat an orange.
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Chilean Sea Bass in Lemon Sauce
2 6oz Chilean sea bass fillets
1/4 cup panko bread crumbs
zest of one lemon
1 tsp thyme
juice of one lemon
3 TBS honey
1 TBS bourbon (opt)
1/4 tsp freshly ground pepper
I TBS olive oil
Additional salt and pepper as needed
Preheat oven to 350° (I had been using it to roast the Brussels sprouts so if you are making a side vegetable you might want to consider roasting it to make the best use of energy)
Mix together the panko, salt, lemon zest and thyme.
Press the sea bass fillets into the panko mixture and coat well on both sides.
Heat the canola oil in a small oven proof saute pan over med. high heat.
When the oil is hot add the fish and cook for 2 – 3 minutes until the crumbs are nicely browned.
Carefully turn the fish over and do the same on the other side.
Place the pan in the oven and finish cooking fish – about 10 – 15 minutes depending on the thickness of your fillets.
While the fish is in the oven make the sauce add the lemon juice, honey and bourbon if using to a small sauce pan. Add the black pepper. Cook until reduced by about half. It is not a very thick sauce. Set aside.
Remove the fish from the oven REMEMBERING AT ALL TIMES THAT THE PAN IS VERY HOT
Serve the fish with as much sauce as you like spooned over top. If you prefer a less tart sauce add more honey.
The spiced rice was easy to pull together while the sauce cooked. I just tossed two cups of cooked Jasmine rice with 1/4 cup of raisins and 1/4 cup of toasted pumpkin seeds. I added a healthy shake of cinnamon and heated it all up in a saute pan with a bit of olive oil.
How Was the Chilean Sea Bass Recipe?
De-licious! The fish was cooked perfectly, the crumb topping added a delightful crunch and the lemon sauce was a nice foil for the richness of the sea bass. I balanced the tartness of the fish with the spiced rice as it has raisins in it and I knew they would make my taste buds happy. This rice is a simple dish where I add toasted pumpkin seeds, raisins and cinnamon to cooked Jasmine rice and just heat it up in a saute pan. I love what the cinnamon does to the rice and the addition of the dried fruit and seeds really makes this side dish sing.
I will neither confirm nor deny the husband actually licked his plate clean. It makes me smile when I serve a Chilean sea bass recipe that makes him that happy. The last time that happened was when I made Chilean Sea Bass with Eggplant Pesto .
Chilean Sea Bass is most commonly either pan seared or steamed. If steaming Chilean Sea Bass I recommend removing the skin because it will end up chewy.
Pan seared Chilean Sea Bass is my favorite method because of that crispy skin. To achieve crispy skin its important to make sure its as dry as possible before cooking.
unwrap the fish and pat it dry with a paper towel. I also like to lightly salt the skin and leave it uncovered in the fridge for a few hours to draw out even more moisture.
Just before cooking pat the sea bass dry one more time and then dust with Potato starch. Potato starch is finger than flour or cornstarch and creates an ultra thin coating on the skin to make it even crispier.
- 2 tablespoons extra virgin olive oil
- 1 ½ cups thinly sliced white onions
- 2 tablespoons minced garlic
- 4 cups seeded, chopped plum tomatoes
- 1 ½ cups dry white wine
- ⅔ cup sliced stuffed green olives
- ¼ cup drained capers
- ⅛ teaspoon red pepper flakes
- 4 (6 ounce) fillets sea bass
- 2 tablespoons butter
- ¼ cup chopped fresh cilantro
Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
Sea Bass is usually carried even in in-land grocery stores, as it is a seafood staple and is priority shipped all over the world. You can also buy frozen fillets at most grocery stores, or even opt to have it flown to you, fresh, direct from a fish market.
Sea Bass is a broad label that includes many different kinds of fish. Any flaky white fish will work as a substitute for Sea Bass. Look for fish like halibut, sablefish, black cod, branzino, flounder, or red snapper.
If you like seafood or would like to experiment with more seafood recipes, here are a few more you might like:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
NOBU'S CHILEAN SEABASS WITH MISO
Another classic Japanese recipe inspired by Chef Nobu Matsuhisa of the very popular Nobu restaurant. This Sea Bass will melt in your mouth! Truly delicious and can be served with bok choy and sticky rice.
Sea bass is high in: thiamin which contributes to the normal functioning of the nervous system. vitamin B12 which may help to reduce tiredness. selenium which can help with the maintenance of normal hair and nails.
1/3 cup sake
1/3 cup mirin
1/3 cup miso
1/4 cup brown sugar
3 tablespoons soy sauce
2 tablespoons scallions
4 pieces sea bass, about 4 to 5 ounces each
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 the refrigerator for 3 to 6 hours.
Arrange the fillets on a baking sheet.
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 with your side of choice
An alternative to cooking the fish on the stovetop, is using an outdoor grill or the broiler in your oven.
- ⅓ cup sake
- ⅓ cup mirin (Japanese sweet rice wine)
- 3 tablespoons soy sauce
- ¼ cup packed brown sugar
- ⅓ cup miso paste
- 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
- 2 tablespoons chopped green onion
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.
- 1 pound Chilean sea bass (skin on one side)
- 1 tablespoon lemon juice (juice of 1/2 lemon)
- 2 teaspoons/10 mL grapeseed oil
- 1/4 teaspoon/1.75 mL sea salt
- 1/4 teaspoon/1.75 mL black pepper
- For the Oregano Pesto:
- 1/3 cup/80 mL fresh oregano leaves
- 1/3 cup/80 mL olive oil
- 2 tablespoons/30 mL pine nuts
- 2 tablespoons/30 mL Parmesan cheese (grated)
- 1 clove garlic (minced)
- 1/2 teaspoon/2.5 mL sea salt
- For the Garlic Butter:
- 2 tablespoons/30 mL olive oil
- 2 tablespoons/30 mL butter
- 1 clove garlic (finely chopped)
To prepare pesto, place its ingredients into a food processor and pulse until mixture is well combined. Do not puree the mixture, it should still have some texture. Add more oregano for a thicker sauce.
Preheat grill for medium heat. Wash and pat dry fish. Combine lemon juice and grapeseed oil. Slather onto fleshy part of fish and sprinkle with sea salt and black pepper.
Grab a large pair of outdoor cooking tongs and folded paper towels. Dip paper towels in a good amount of grapeseed oil and run across the hot grill grates Repeat this process 4 times to create a non-stick surface for the fish.
Place sea bass onto the grill, flesh side down. Allow fish to cook for 3 minutes and very gently, using a wide metal spatula, work the fish away from the grill grates. Once, the fish gives, flip over and cook (skin side down) for an additional 10 to 20 minutes depending on the thickness of the filet. Fish is done once the thickest part of the fillet reaches an internal temperature of 145 F (63 C). Remove fish and gently cover with foil until ready to serve. Be gentle.
For garlic butter, place olive oil and butter in a saucepan over medium heat. As soon as it starts to heat up (bubbles appear), add sliced garlic, stir and remove from heat. The garlic flavor will infuse in the oil, but will not burn if you do this. Let cool for 30 seconds before using.
To serve, drizzle platter with garlic butter, then pesto. Set fish on top and garnish with your favorite herbs and vegetables. Drizzle with a little garlic butter on top if you'd like a little extra flavor. Serve with you favorite side dishes, though we do recommend grilled vegetables for this dish.
July 16, 2018 , Updated July 8, 2020 &mdash By Dainya &mdash Leave a Comment
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