Imagine this, it has been a tough day at work, maybe even a tough week. We all have them and most of the time we are aware of this before it hits. You brace yourself by planning your meals in the evening. This is an optimistic scenario, but you know where we are coming from. Let’s just say we prepped this time for the sake of positivity. You come in the door, you put your bag down, remove your shoes and head to the kitchen. Pour that glass of wine and start to cook. This time, you have prepped for simplicity and total pampering because you thought to thaw a couple of fillets of Chilean Sea Bass for dinner. You pull out the fillets, grab a nob of butter, some chives will do the trick and a clove of fresh garlic. You then place that butter in a small bowl, toss in the minced garlic with a bit of chopped chives and give it all a good stir. Place the bowl in the freezer, hit that oven to 375˚F and heat up your cast iron skillet. Add a splash of olive oil to the hot pan, season up the Chilean Sea Bass Fillets with some salt and pepper then place them in the hot oil. Take a sip of wine, flip the fillets then place them in the oven. Next up, you go change your clothes putting on your favorite comfy pants. That timer goes off right as you finish changing. Dinner is done! Pull those rich succulent fillets out of the oven, grab the garlic chive butter from the freezer and place a dollop on top of those beautifully golden fillets. Finish the plate with a few sprigs of chives, grab another glass of wine, light a candle, and release all that stress.
Wild Chilean Sea Bass is such an amazing fish to prepare. This chef-prized fish is known for its high-fat content and velvety mouthfeel. Chilean sea bass has a rich, melt in your mouth texture. With its white flesh and flaky meat, you can use this in just about any white fish recipe. It accepts all spices and forgives very easy with any cooking method.
2 Sizzlefish Chilean Sea Bass Fillets
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
2 TBSP Olive Oil
2 TBSP Unsalted Butter, softened
2 tsp Fresh Chives, chopped
1 Garlic Clove, minced
In a small bowl, combine the softened butter, chives, minced garlic, pinch of salt and pepper. Stir well to fully combine. Place a piece of plastic wrap over the bowl and place in the freezer while you prepare the fish.
Season the Chilean Sea Bass fillets with salt and pepper. Place a cast iron skillet on the stove and heat on medium.
Pour the oil in the pan and swirl to coat evenly. Next place the fillets in the hot pan and cook for 4 minutes or until they are browned and release easily from the pan. Flip the fillets and continue to cook for 2 minutes.
Place the skillet in the oven and bake for 5 minutes or until the internal temperature of the Chilean Sea Bass reaches 135 ˚F.
Serve the seared fillets with a pat of the chive butter.
May 04, 2022
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