When you need a quick yet impressive dinner, this Ultimate Spiced Seabass Recipe is your answer. It’s a delightful blend of spices that elevates the natural flavors of the fish, making it a standout dish for any occasion. With minimal prep and a short cook time, it’s perfect for those busy evenings when you want something special without the fuss. Get ready to enjoy a restaurant-quality meal at home with this easy and delicious recipe.
Steps
- Begin by drying the Chilean sea bass fillets with paper towels to eliminate any moisture. Season both sides generously with salt and pepper.
- In a large skillet, heat 1.5 tablespoons of butter and 1.5 tablespoons of olive oil over medium-high heat. Place the fillets skin-side down and pan-sear for 3-4 minutes on each side, adjusting the time based on the fillet thickness.
- If the fillets stick when you’re attempting to flip them, allow them to cook for an additional 10-15 seconds before trying again. The fish is done when it flakes easily with a fork and reaches an internal temperature of 140-145ºF/60-63ºC.
- To prepare the lemon butter sauce, melt 1/4 cup of butter in a small saucepan over medium-low heat until it turns lightly browned. Stir in the lemon juice, salt, and pepper, mixing well.
- Once the fish and sauce are ready, drizzle the lemon butter sauce over the pan-seared sea bass. Serve immediately and enjoy your dish!
Ingredients
- 20-24 oz Chilean sea bass (4 fillets, 5-6 oz each), preferably with skin
- 1.5 tablespoons butter or ghee
- 1.5 tablespoons olive oil or avocado oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 oz (1/4 cup) unsalted butter
- 2 tablespoons lemon juice (from 1/2 large lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Nutritional Values
Calories: 1660kcal | Carbohydrates: 4g | Protein: 68g | Fat: 156g | Saturated Fat: 60g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 416mg | Sodium: 3140mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 0.8g | Vitamin A: 3092IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 0.4mg
FAQ
- What is Chilean sea bass and how does it taste?
- Chilean sea bass, also known as Patagonian toothfish, is a deep sub-Antarctic cold water fish found in the Pacific, southern Atlantic, and Indian oceans. It is renowned for its rich, buttery flavor and tender, flaky texture, similar to black cod but softer and slightly sweeter.
- How should I prepare Chilean sea bass before cooking?
- Before cooking, pat the sea bass fillets dry with paper towels to remove excess moisture. Then, generously season both sides with salt and black pepper. This step is essential for achieving a crispy exterior when pan-searing.
- What is the best way to cook Chilean sea bass?
- The best way to cook Chilean sea bass is to pan-sear it. Heat butter and oil in a skillet over medium-high heat, then add the fillets skin-side-down. Cook for 3-4 minutes per side, depending on the thickness, until the fish easily flakes with a fork and reaches an internal temperature of 140-145ºF (60-63ºC).
- Can I prepare any components of this dish in advance?
- Yes, you can prepare the lemon butter sauce several days ahead. Store it in an airtight container in the refrigerator, and reheat as needed when ready to serve the fish.
- What can I serve with Chilean sea bass?
- Chilean sea bass pairs well with a variety of sides. Consider serving it with creamy mashed potatoes, roasted potatoes, a simple arugula or tabbouleh salad, or cooked vegetables like sautéed spinach, asparagus, or roasted Brussels sprouts. Grains like quinoa or cilantro lime rice also complement the fish nicely.
Tips
- Select Fresh, Skin-On Fillets: Choose fresh, skin-on Chilean sea bass fillets of similar size for even cooking. The skin becomes deliciously crispy when seared and helps maintain the fish’s moisture and texture.
- Ensure Proper Pan Temperature: Preheat your pan thoroughly before adding the fish. A hot pan is crucial for locking in flavors and achieving a crispy exterior on the sea bass.
- Avoid Premature Movement: Allow the fish to sear undisturbed for a few minutes to form a crispy crust. It’s ready to flip when it easily releases from the pan.
- Complete with Lemon Butter Sauce: Elevate the dish by drizzling a homemade lemon butter sauce over the seared sea bass, adding an extra layer of rich flavor.
Equipment
- style Chilean sea bass recipe, here is a list of main equipment that you might not normally have at home and may need to purchase:
- Meat Thermometer – For checking the internal temperature of the fish to ensure it’s properly cooked.
- Well-Seasoned Cast Iron Skillet – If you don’t have a suitable large skillet or frying pan, a cast iron skillet is recommended for optimal searing.
- Small Saucepan – For preparing the lemon butter sauce, if you don’t already have one suitable for this purpose.
