Lemon Butter Pan Seared Chilean Sea Bass
Indulge in the luxurious experience of Chilean Sea Bass with a hint of lemon zest and buttery goodness. Its velvety texture and savory flavors promise a dining experience that’s nothing short of exquisite.
Flavor Notes to Anticipate
Immerse yourself in a rich symphony of flavors as the buttery texture of Chilean Sea Bass melts in your mouth, complemented perfectly by a tangy lemon undertone and a garlicky aroma. The fresh parsley garnish adds just the right touch of freshness to elevate every bite.
Tracing the Journey: From Deep Seas to Your Plate
Our Chilean Sea Bass traces its origin to the icy waters off the coast of Chile. Sustainably sourced, this fish is a testament to nature’s bounty. Its authenticity is preserved in its unique texture and flavor, a result of its wild upbringing in the vast expanse of the ocean.
Nature’s Nutrient Trove: Benefits of Chilean Sea Bass
Beyond its delightful taste, Chilean Sea Bass offers a myriad of health benefits. Rich in omega-3 fatty acids, it is a heart-friendly option that aids in reducing inflammation. Its high protein content promotes muscle growth, while its vitamins and minerals support overall wellness.
Decoding the Bass: FAQs
- Is it actually a type of bass? Interestingly, Chilean sea bass isn't actually a bass. It was given this appetizing name for marketing purposes. Its real name is Antarctic Toothfish.
- What's the best way to serve it? Given its rich flavor, it's often best enjoyed with subtle side dishes. Consider a light salad or steamed vegetables.
- Can I grill it instead? Absolutely! Its fatty nature means it grills beautifully. However, searing in a pan helps preserve its delicate flavor nuances.
Creative Twists: Ingredient Alternatives
- Butter: For a lighter touch, consider using olive oil. Its fruity notes will complement the fish wonderfully.
- Lemon: In the absence of fresh lemons, a splash of white wine or apple cider vinegar can offer the desired acidity.
- Garlic: If fresh garlic isn't available, a dab of garlic paste or a sprinkle of garlic powder will suffice.
2 filets Sizzlefish Chilean Sea Bass, thawed
1 tsp. Salt
1 tsp. Black Pepper
3 tbsp. Butter, cubed
2 Garlic Cloves, minced
1 tbsp. Fresh Parsley, chopped
Juice of 1 Lemon
Heat up a skillet over medium high heat. In the meantime, pat dry both sides of the thawed Chilean Sea Bass.
Then season both sides with salt and black pepper. Add 1 tablespoon butter to the skillet.
Once the butter is melted, add the Chilean Sea Bass. Cook untouched for 4-5 minutes, until golden along the edges.
Flip the fish filets. Add the remaining butter, minced garlic, and lemon juice.
Baste the fish in the lemon butter sauce to finish cooking, about 4-5 more minutes, until flaky.
Garnish with fresh parsley to enjoy warm!
- Serving Size
- 1 Serving
- per serving
- 5 grams
- 20 grams
- 16 grams