Saturday, January 14, 2012

Chilean Sea Bass

Recipe:  Chilean Sea Bass

2 lbs of sea bass, cut into 2-inch filets
1 stick of butter
salt, to taste
1/4 tsp. pepper
3 minced garlic cloves
1/2 tsp of paprika
1 red onion, sliced thinly
1/2 red bell pepper sliced thinly

In a large saute pan, melt the butter and add everything but the fish to the pan.  Once the butter is hot and the onion and bell pepper have cooked for 3 minutes, add the sea bass fillets to the pan.  Make sure your heat is not too high at this point to burn the butter and the bottom of your fish.  Cook each side for 7 minutes.  You will know your fish is done when it is firm to the touch and easily flakes apart.

Gently remove the fish to a serving platter.  The juices and veggies left in the pan can be served in a gravy boat as a topping for the fish and rice if it served with the dish.

Recipe:  Fruit Relish

1 apple, cubed
1 mango, cubed
2 stalks of celery
1/2 cup of cilantro
3 T. Orange Juice

Mix together and serve immediately.


  1. This looks amazing!! I love sea bass.... always order when we got out to eat, but like you I tend to stick to what I know here.

    Looking froward to trying this! Thanks!

  2. Thanks Michaela for your comments. I hope you do give it a try because the flavors were nice and fresh.

  3. I LOVE sea bass, and to tell you the truth, I could eat your gorgeous photographs, Sherron!
    Great recipe, will have to try this!

    1. thank you Tanja…sorry this is so late of a response. I just figured out that I could reply individually to people and in the past I was doing it as a general comment and so nobody knew that I was giving feedback…I hope you know how much I enjoy your feedback, foodie friendship and wonderful comments!

  4. Chilean Sea Bass is a wonderfully delicious fish. There is concern about its sustainability, but you can source sustainably certified chilean sea bass, which you probably purchased because whole foods carries it (at a higher price than!). Very nice dish you created.

  5. Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link:


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