Chilean Sea Bass Recipe
I ate lots of dishes made with fish into my diet. Beside its great taste, it was because fish is thought as healthy dish. I am going to show you one of my favorite again. It is Chilean sea bass recipe.
The question is, “What is Chilean sea bass?” Well, it is a deep-water species also known as toothfish. It sounds cool to have this kind of fish on your plate, right? Enjoy the recipe below!
Yield: 4 Servings Ready in: 17 Minutes
- 1 cup all purpose flour (for dredging, seasoned with salt and pepper)
- 1 ½ to 2 pounds Chilean sea bass fillets
- 4 tablespoons butter or olive oil
- 1 cup dry white wine
- 1 tablespoon butter (softened)
- 2 tablespoons drained capers
- Preheat your oven to 200 degrees F.
- In a shallow bowl, place flour for dredging.
- Coat each fillet with seasoned flour and shake off the excess flour.
- Heat a large nonstick skillet over medium heat. Heat it for 3 to 4 minutes.
- Add butter or olive oil and then add the fillets without crowding. Increase heat to high to sauté. It is better if you are shaking the pan from time to time. Do it until the bottom of the fish is browned or about 3 minutes before turn and brown the other side.
- Remove the fish to a plate and keep warm in the oven. Repeat the same steps with remain fillets.
- Deglaze the pan with the white wine. Cook and stir over high heat or until the remaining butter and grain capers. Repeat with the remaining skillet.
- Then, deglaze the pan with the white wine. Cook and stir over high heat until reduced by about one-third. Stir in the remaining butter and drained capers.