This is actually Bub’s recipe. 🙂 A few weeks ago, he made pan-seared Chilean sea bass, gold yukon mashed potatoes and asparagus for dinner on Valentine’s Day. It was incredibly buttery, moist and crispy on the outside. I loved it so much, I saved a small fourth of the filet and kept taking small bites of it throughout the night and for the next few days. I’d literally go downstairs just to take it out of the fridge for a small bite and run back upstairs, elated… I never wanted that perfect piece of fish to end.
Crispy Pan-Seared Chilean Sea Bass Recipe
- 1 cup of pan-searing flour (seasoned with salt and pepper)
- 1-2 pounds of Chilean sea bass filets
- 4 tablespoons of butter
- 2 tablespoons of olive oil
- Pat the filets dry with a paper towl.
- Place the pan searing flour in a shallow bowl. Coat each filey with the seasoned flour and shake off the excess.
- Heat a skillet over medium-high heat for about 3-4 minutes until the skillet is very hot.
- Add the 4 tablespoons of butter and olive oil into the skillet.
- Add the filets and increase the heat to high.
- Tilt the pan slightly and with a spoon, continuously pour the melted butter/olive oil mixture over the filets as they cook for about 7 minutes (until the bottom is nicely browned).
- Flip and brown the other side (about 3 minutes).
- Repeat with remaining filets.
Optional: deglaze the pan with a cup of white wine (dry) and a tablespoon of butter. Toss in a few tablespoons of capers, saute, and pour over your fish…. or just eat it as is like we did!
P.S. Chilean Sea Bass is high in fat and tends to stay moist in all dry heat cooking methods–so don’t worry too much about overcooking it.