Chilean Sea Bass Recipes
The firm and fatty flesh of Chilean Sea Bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish. It is hearty but light, exotic but comforting, all at once. It can contain any jumble of seafood, but in this deconstructed (and oh so simple to make) version, the buttery Chilean Sea Bass is seared separately from the almost-instant broth, and is served perched on a bed of onion, fennel, and tomatoes, afloat in a sea of bouillabaisse sauce studded with onyx-black mussels, and creamy little rock shrimp. Look a few recipes below for your complete enjoyment of delicious taste this fish can give.
Easy Baked Chilean Sea Bass
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Ingredients: |
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Directions:
Heat oven to 425°.
Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce, Corn Salsa or Artichoke Salsa, or other sauce. Serves 4.
Chilean Sea Bass in Foil Pouches
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Ingredients: |
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Directions:
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Preheat oven to 350°F.
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Tear off two 24 inch pieces of 18 inch wide heavy duty foil. Fold each in half to make two 9x12 inch pieces.
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Place 1 fillet in the center of each piece of foil.
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Arrange vegetables on top of fillets. Add thyme sprigs and bay leaf.
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Cut lemon in half and squeeze juice evenly over fillets and vegetables. Slice the remaining half lemon and arrange over fillets.
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Drizzle 1 Tbsp wine over each fillet. Bring together 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.
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Place on a baking sheet and bake for 25 minutes or until fish flakes easily with fork.