Roasted Chilean Sea Bass With Seared Tomatoes And Leeks 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).

SEARED CHILEAN SEA BASS WITH SHALLOT-TOMATO-BROCCOLI RISOTTO

Steps:

• In a small pan, melt butter over medium heat and sauté onion until tender.
• Add rice and stir.
• Add water, stir and bring to boil.
• Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
• Add cream and Parmesan.
• Season with salt and pepper to taste.
• Gently fold in shallots, tomatoes and broccoli.
• Set rice aside.
• Season both sides of sea bass with salt and pepper.
• Dredge lightly in flour.
• Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
• Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
• Place risotto on plate and top with sea bass.

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.

PAN ROASTED CHILEAN SEA BASS

Steps:

• Season sea bass on each side with salt and pepper.
• Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
• Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.