Asian Inspired Chilean Sea Bass Recipes

Pan Seared Chilean Sea Bass with Asian Marinade

WebPat the sea bass dry and score the skin. Marinate the fish in a bowl covered with plastic wrap or a resealable plastic wrap. Let it …

Ratings: 243Category: Main CourseCuisine: Asian, Chinese, Japanese, KoreanTotal Time: 25 mins1. Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
2. Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
3. Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
4. Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.

Preview

See Also: Baked chilean sea bass recipesShow details

Seared Chilean Sea Bass Recipe with Asian Sauce

Web1 pound Chilean sea bass fillet cut into four 3/4 inch thick pieces 1/2 - 1 teaspoon fish sauce splash of lemon juice salt/pepper to …

Rating: 3.7/5(219)
Total Time: 30 minsCategory: DinnerCalories: 273 per serving1. Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional)
2. Heat cast iron skillet over high heat until almost smoking. Reduce heat to medium high and add 1 teaspoon avocado oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side (without touching them) until browned and cooked through.
3. In a small bowl whisk together the sauce ingredients - lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth.
4. Remove cooked fish and set aside. In the same pan cook the spinach in 1 teaspoon sesame oil until just wilted -- about 1 minute.

Preview

See Also: Chilean sea bass recipes soyShow details

Chilean Sea Bass Recipe with Asian Glaze and Sesame …

Web1-2 teaspoons sesame seeds Method Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional) Heat cast iron skillet over high heat until almost smoking. …

Preview

See Also: Sea bass recipes asian styleShow details

Pan Seared Chilean Sea Bass Recipe Organically Addison

WebFirst, pat sea bass dry with paper towels. Step 2 Then, season on both sides with sea salt and pepper. Step 3 Add 1 tablespoon …

Rating: 4.9/5(111)
Total Time: 20 minsCategory: Main CourseCalories: 444 per serving

Preview

See Also: Chilean sea bass recipes misoShow details

Japanese Miso Black Cod Gindara 24 Hours

Web2 4oz Black Cod/Chilean Seabass Fillet 3 tbsp Awase Miso (AKA Brown Miso) 1 tbsp Japanese Sake 1/2 Stalk of Green Onion Directions 1) Gather all the ingredients. 2) Pat dry black cod/Chilean …

Preview

See Also: Share RecipesShow details

Chilean Sea Bass with Lemon Basil Cream Sauce over …

WebReduce heat to low and slowly add lemon juice, half of the lemon zest and half of the basil while still stirring until blended. 4. Let cook until cream thickens slightly. Add salt and pepper to taste. 5. Prepare …

Preview

See Also: Lemon RecipesShow details