Blog, Food Recipes

Pan Seared Chilean Sea Bass

Posted by angeladawn1220 on

I love all fish! But, this particular fish is my ABSOLUTE FAVORITE! Carl will tell you that if we’re at a restaurant and Chilean Sea Bass is on the menu, I am ordering it! Every single time! I love how tender and flaky this fish is and how versatile it is with different cooking methods. My favorite way to cook this fish is to pan sear it and then bathe it in a yummy Asian pan sauce! It’s simple to whip together and fancy enough to host your favorites over for a fabulous dinner! You will love the flavors in this dish and how tender and juicy the fish is! Plan your next special date night with this dinner as the star of the table and you can’t go wrong!

Pan Seared Chilean Sea Bass
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Pan Seared Chilean Sea Bass

Recipe by Saturday Dinners with Ang
0.0 from 0 votes
Course: Blog, Food RecipesCuisine: Asian Fusion, Chilean Sea BassDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1 lb 1 Chilean Sea Bass

  • 2-4 Tbsp 2-4 Light, Refined Sesame Oil

  • S&P to taste

  • *For the Asian Pan Sauce*

  • 1/4 cup 1/4 Rice Wine Vinegar

  • 1/4 cup 1/4 Soy Sauce

  • 1/4 cup 1/4 Honey

  • 1/2 1/2 Fresh Squeezed Orange

  • 1 Tbsp 1 Ginger Paste

  • 1 tsp 1 Pure Sesame Oil

  • 1-2 1-2 Cloves Grated Garlic

  • 1 Tbsp 1 Cornstarch

  • 2 Tbsp 2 Water

  • Toasted Sesame Seeds and Green Onion for Garnish

Directions

  • In a skillet, heat light sesame oil and season sea bass with salt and pepper. Once oil is hot, place fish skin side down and pan sear for 5 – 7 minutes, then flip and sear for another 5 minutes. Remove once internal temp reaches 140. Fish will continue to cook off the heat so let rest for 5 minutes to continue cooking
  • While fish is resting, mix together ingredients for pan sauce minus the corn starch slurry. Add pan sauce and bring to bubble. Mix cornstarch and water together then add to pan sauce. Once mixture begins to thicken, add fish back to skillet and coat with pan sauce
  • Plate fish and sprinkle with sesame seeds and garnish with green onion

Recipe Video

Notes

  • I like to serve this fish with pan sautéed baby bok choy and forbidden black rice. It’s a perfect pairing! Take a look at a recent Saturday Dinners With Ang episode where you can see me demonstrate how to whip this easy dinner together!
  • A nice bottle of chilled Riesling from Germany would be the perfect accompaniment to this dish!

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