Micks Chilean Sea Bass Recipes

PAN SEARED CHILEAN SEA BASS

Steps:

• Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
• Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
• Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
• If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
• Transfer the filet to a plate and allow to rest a few minutes.
• Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).

BAKED CHILEAN SEA BASS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
• Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
• Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.
• Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer -- it's done when it reaches 135 to 140 degrees F.)
• Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).
• Stir in the heavy cream and lemon zest.
• Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.
• Season with sea salt to taste.
• Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Steps:

• Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
• Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
• Transfer the sea bass to serving plates and sprinkle with the chive oil.