Chilean Sea Bass is my first choice whenever I see it on a menu at a restaurant. I've had it prepared so many ways, and it's always delicious! Chilean Sea Bass is wonderful on its own, simply sauteed in a small amount of olive oil and butter, but it also takes well to many sauces. This is one of my favorite sauces, simple, healthy, yet full of flavor.
Ingredients:
1-1/4 lb Chilean Sea Bass
1 tsp butter
1 tsp olive oil
2 lemons, 1 sliced, the other juiced
1/4 cup white wine, I used savignon blanc
1 additional tsp butter
2 Tbs capers
2 Tbs fresh parsley or basil
Directions: Heat the butter and the olive oil in a skillet placed over medium heat. Add the lemon slices and cook until slightly brown, then turning to brown the other side. Remove the lemon slices. Add the seabass to the skillet and cook for about 4 minutes per side, depending on thickness. Perfectly cooked seabass will flake easily and will be opaque all the way through. Remove the cooked fish from the pan, covering it to keep it warm. Return the skillet to medium heat. Add the white wine, lemon juice, the additional butter and capers. Swirl until the butter melts and the liquids simmer for about 30 seconds. The sauce will thicken slightly. To serve, cut a medallion of fish, top with a lemon slice, then some of the sauce. Garnish with parsley or basil.
Serves 4
Stealthy Cooking Tip: Let's talk about sustainable fish. I keep tabs on the seafood watch, as it changes from time to time. Sea Bass is a tender white fish, that retains its firmness and has a subtle flavor. Giant sea bass from the Pacific are still close to endangered and should be avoided, but Chilean Sea Bass is managed and is considered a viable option by the Monterey Bay Aquarium Seafood Watch. It's a bit pricey but is absolutely delicious for a special occasion ... or when I find it in the fish section at Costco!
No comments:
Post a Comment