Chilean Sea Bass Recipe

Chilean Sea Bass Recipe

 

The Chilean Sea Bass name was given by a fisherman named Lee Lantz in the year 1977. He created this name to attract the American market. His first choice was "Pacific Bass" and "South American Sea Bass" before finalizing "Chilean Sea Bass".

Ingredients for Chilean Sea Bass

• Sea Bass fillet - 6 - 8 oz
• White Wine - 2 cup
• Chicken Stock - 1 cup
• Lemon juice - 2 tbsp
• All-purpose flour - 2tbsp 
• Fish 
• Kosher salt - 1/4 tsp
• Black pepper - 1/4  tsp
• Canola or grapeseed oil - 1/4 cup
• Unsalted butter - 1/4 cup
• Mashed potato - for garnishing
• Broccoli - Stalks 2-3
• Parsley for garnish - chopped - 3tbsp
• Capers for garnish - chopped 2 tbsp
• Tomatoes for garnish - chopped 2 tbsp

Chilean Sea Bass Preparation Method

• Put the white wine in a pan and reduced it to half quantity.
• Once the white wine has been reduced to half and add chicken stock, lemon juice and then add all-purpose flour and keep whisking so it may not become lumpy.
• By the time the puree thickens marinate the fish fillet with salt and black pepper.
• In a pan add canola oil or grapeseed oil and place the skin part of the fish fillet facing downwards and cook on low flame. 
• now keep whisking the sauce and add unsalted butter and keep stirring.
• Season again salt on the fish and flip the fish fillet. make sure it gets golden brown colour and then you flip.
• Once the fish is done, place the mashed potato, broccoli stalks, and fish fillet, sprinkle salt, black pepper, and parmesan on the fish, and drizzle sauce 
• Garnish with chopped tomatoes chopped capers and chopped parsley.

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