Chilean Sea Bass Recipe is one of the most popular and exciting species of fish. Their flesh has a rich, earthy taste and the mouthfeel is very firm. They are also known to grow to be a very cabinet-quality fish, with a milder, sweeter taste than some other varieties such as salmon and tuna. It is also an extremely healthy fish since it is low in fat and calories. This white meat can be served raw or poached.
Chilean Sea Bass is also a great choice for home cooks who want to make a decadent meal that people will love, as they are very versatile and taste great with almost anything, making them a great all-purpose fish. Serve the Chilean sea bass with different types of rice, soba noodles, baked potatoes, and a green salad for a family-friendly meal.
This Chilean Sea Bass Recipe is a super simple dish to make. Despite being super simple, it is delicious, and it is perfect for a romantic dinner. It can be served with steamed mussels or the seafood of your choice. They are known for their mild, buttery flavor and delicate texture. This fish is also referred to as Patagonian toothfish.
How To Make Chilean Sea Bass
Chilean Sea Bass is a huge part of Chilean cuisine. There’s nothing quite like the taste of fresh, juicy sea bass seasoned with a few simple but tasty spices. It’s a very fatty, oily fish that’s served in a variety of different ways. You might be surprised to know that Chilean sea bass is one of the easiest fish to cook. This is probably due to the fact that it can easily be prepared using simple ingredients.
Ingredients
- 2 6 oz Chilean Sea Bass fillets (thawed if previously frozen)
- Avocado oil, 2 tablespoons
- Salt & pepper (to taste)
- Ghee (vegan butter), 2 tablespoons
- Juice from 1/2 lemon
- Capers, 2 tablespoons
Optional Creamy Garlic Cauliflower Mash
- 32 oz frozen cauliflower, or fresh florets
- Chicken broth, ¼ cup
- Ghee or vegan butter, ¼ cup
- Full fat coconut cream (just the thick part from a can of coconut milk), ¼ cup
- Sea salt, more to taste, 1 teaspoon
- Garlic powder, 1 teaspoon
- Black pepper, ½ teaspoon
Step By Step Instructions To Make Chilean Sea Bass
Step 1
Dry your sea bass fillets and coat with 1 tbsp avocado oil on both sides. Season with salt and pepper.
Step 2
Turn your oven to 425 degrees Fahrenheit. Over medium-high heat, heat the remaining 1 tbsp avocado oil in a cast-iron skillet (or another oven-safe skillet).
Step 3
Add the fillet’s skin side down (if there is skin on them) once the pan is really hot. Cook them for 5 minutes, untouched. Flip them over and cook for 5 minutes more.
Step 4
Cook for 5 minutes more in the oven after transferring the skillet. It should be easy to flake at this point.
Step 5
Make the cauliflower mash as the fish cooks. Put the frozen cauliflower in a large pot of water and bring it to a boil. Fork easily can pierce the florets after 10-15 minutes of cooking.
Step 6
Return the cauliflower to the pot after it has been drained well. You can also add the chicken broth, coconut milk, ghee (or vegan butter), and garlic powder.
Step 7
Blend the cauliflower until it is very creamy and thick with an immersion blender (or regular blender).
Step 8
Using the microwave or a saucepan, melt the butter (or ghee) for the lemon butter sauce.
Step 9
Add the lemon juice and capers after the butter melts. Pour some of the lemon butter caper sauce over the fish and serve it with cauliflower mash. Delicious!
Conclusion
We hope you enjoyed our Chilean Sea Bass recipe. As you can see, it is really easy to make and can be a great meal to serve your family and friends. If you have any other questions or concerns about this Chilean Sea Bass recipe, please comment down below. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!
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Chilean Sea Bass Recipe
Ingredients
- 2 6 oz Chilean Sea Bass fillets (thawed if previously frozen)
- 2 tablespoons Avocado oil
- Salt & pepper (to taste)
- 2 tablespoons Ghee (vegan butter)
- Juice from 1/2 lemon
- 2 tablespoons Capers,
Optional Creamy Garlic Cauliflower Mash
- 32 oz frozen cauliflower, or fresh florets
- ¼ cup Chicken broth
- ¼ cup Ghee or vegan butter
- ¼ cup Full fat coconut cream (just the thick part from a can of coconut milk)
- 1 teaspoon Sea salt, more to taste
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper
Instructions
- Dry your sea bass fillets and coat with 1 tbsp avocado oil on both sides. Season with salt and pepper.
- Turn your oven to 425 degrees Fahrenheit. Over medium-high heat, heat the remaining 1 tbsp avocado oil in a cast-iron skillet (or another oven-safe skillet).
- Add the fillet's skin side down (if there is skin on them) once the pan is really hot. Cook them for 5 minutes, untouched. Flip them over and cook for 5 minutes more.
- Cook for 5 minutes more in the oven after transferring the skillet. It should be easy to flake at this point.
- Make the cauliflower mash as the fish cooks. Put the frozen cauliflower in a large pot of water and bring it to a boil. Fork easily can pierce the florets after 10-15 minutes of cooking.
- Return the cauliflower to the pot after it has been drained well. You can also add the chicken broth, coconut milk, ghee (or vegan butter), and garlic powder.
- Blend the cauliflower until it is very creamy and thick with an immersion blender (or regular blender).
- Using the microwave or a saucepan, melt the butter (or ghee) for the lemon butter sauce.
- Add the lemon juice and capers after the butter melts. Pour some of the lemon butter caper sauce over the fish and serve it with cauliflower mash. Delicious!