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Anyone have a great recipe for chilean sea bass?
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The best sea bass I ever had was grilled. Lightly rub the fish with olive oil, and place on a preheated grill. Serve with fresh lemon. This is awesome if the fish is fresh. If not, you may want to dress it up a bit, as is done in this recipe
from the Reluctant Gourmet:
2 tablespoons olive oil
1 tablespoon of butter
1 large onion
1/4 cup Marsala wine
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of sea bass (approx. 1 lb.) with skin, if possible
1 tablespoon parsley, chopped
from the Reluctant Gourmet:
2 tablespoons olive oil
1 tablespoon of butter
1 large onion
1/4 cup Marsala wine
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of sea bass (approx. 1 lb.) with skin, if possible
1 tablespoon parsley, chopped
Enjoy!
Sauteed Chilean Sea Bass
Serves 4
Ingredients:
* 1 cup flour, seasoned with (for dredging)
* salt and pepper
* 1 1/2-2 lbs Chilean sea bass fillets
* 2 tablespoons butter
* 2 tablespoons olive oil, combination
* 1 cup dry white wine
* 1 tablespoon butter, softened
* 2 tablespoons drained capers
Directions:
1. Preheat oven to 200°F.
2. Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
3. Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
4. Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
5. Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
6. Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
7. Place fillets on individual serving plates and drizzle sauce around each fillet.
Nutrition Facts:
Serving Size 1 (284g)
Recipe makes 4 servings
Calories 464
Calories from Fat 172 (37%)
Amount Per Serving %DV
Total Fat 19.1g 29%
Saturated Fat 7.3g 36%
Monounsaturated Fat 7.9g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 92mg 30%
Sodium 308mg 12%
Potassium 516mg 14%
Total Carbohydrate 25.6g 8%
Dietary Fiber 1.0g 3%
Sugars 0.7g
Protein 34.9g 69%
Sauteed Chilean Sea Bass
Serves 4
Ingredients:
* 1 cup flour, seasoned with (for dredging)
* salt and pepper
* 1 1/2-2 lbs Chilean sea bass fillets
* 2 tablespoons butter
* 2 tablespoons olive oil, combination
* 1 cup dry white wine
* 1 tablespoon butter, softened
* 2 tablespoons drained capers
Directions:
1. Preheat oven to 200°F.
2. Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
3. Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
4. Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
5. Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
6. Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
7. Place fillets on individual serving plates and drizzle sauce around each fillet.
Nutrition Facts:
Serving Size 1 (284g)
Recipe makes 4 servings
Calories 464
Calories from Fat 172 (37%)
Amount Per Serving %DV
Total Fat 19.1g 29%
Saturated Fat 7.3g 36%
Monounsaturated Fat 7.9g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 92mg 30%
Sodium 308mg 12%
Potassium 516mg 14%
Total Carbohydrate 25.6g 8%
Dietary Fiber 1.0g 3%
Sugars 0.7g
Protein 34.9g 69%
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