Best Chilean Sea Bass With Sweet Topping Recipes

PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE

Steps:

• 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.
• 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.
• 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.
• 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.
• Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.

CHILEAN SEA BASS WITH SWEET TOPPING

Steps:

• Sweet Topping: Process honey , pealed mango, lemon juice (to taste) salt , pepper,olive oil until you get a thick sauce. Put raisins in topping and set aside in a microwaveable bowl. Oil up skillet to brown the Sea bass, while the fish browns, heat up the topping on a middle setting. Set cooked fish on plate and put sweet topping on fish

SEA BASS WITH ORIENTAL SAUCE

Steps:

• Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy and vinegar and stir to combine. Mix in cilantro. Mix in sesame oil if desired. Spoon over fish and serve.

MISO AND SOY CHILEAN SEA BASS

Steps:

• Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
• Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.