Recipe Chilean Sea Bass Fillets

Pan Seared Chilean Sea Bass Recipe The Kitchen Girl

WEBMar 21, 2021 · Cut bass filet to preferred size and rest at room temperature 20 minutes. Heat olive oil in a skillet until shimmering. Place fish, skin …

1. 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.
2. Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
3. Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
4. 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.

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Easy Baked Chilean Sea Bass Recipe Cooked by Julie

WEBApr 6, 2022 · Preheat your oven to 400 degrees F. and allow the Chilean sea bass to rest for at least 20 minutes at room temperature. Cooking it …

Rating: 5/5(16)

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Pan Seared Chilean Sea Bass with Asian Marinade

WEBMar 11, 2021 · Instructions. Mix all the ingredients for the soy ginger marinade together. Pat the sea bass dry and score the skin. Marinate …

1. 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.

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