By: Allana Mortell
There’s something about Chilean sea bass that for me, evokes an image of cooking with my finest china, sipping on a nice Bordeaux with strands of pearls hanging over my neck. In laymen’s terms, I feel fancy as Chilean sea bass always catches my eye. The beauty of cooking sea bass lies in the various options you have to prepare the fish. Grilled, pan-fried, broiled or baked, the opportunities are endless. Whether glazed in miso or brushed lightly with olive oil and lemon juice, you want to highlight the fish without overpowering its delicate nature.
This recipe finds the sea bass atop a bed of the creamiest and most flavorful red pepper sauce around. Red peppers are traditionally roasted on the grill and while I’ve included different ways to roast or even broil the peppers in the oven, you can always use jarred roasted peppers in lieu of roasting on the grill. Though the flavor is certainly more intense from roasting the peppers yourself, this recipe contains some flexibility in how you want to ultimately prepare the sauce and fish itself.
So if you’re searching for that perfect recipe to help you show off your inner “gourmand,” look no further.
More seafood recipes you may enjoy:
Roasted Red Pepper Sauce Recipe
4 red bell peppers, roasted
3-4 shallots, minced
2 cloves of garlic, minced
1/2 cup heavy cream
1/4 cup dry white wine (optional)
2 tablespoons olive oil
freshly ground black pepper, salt
Chilean Sea Bass Recipe
4 6.oz chilean sea bass fillets
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
freshly ground black pepper, sea salt
Roasted Red Repper Sauce (recipe to follow)
Roasted Red Pepper Sauce:
*Roasting / Broiling in the oven*
1. Preheat the oven to 400 degrees. Put the red peppers in a foil-lined roasting pan then roast or broil, turning the peppers as each side browns until they have darkened and "collapsed".The process in the broiler should take about 20 minutes but about an hour if roasting in the oven
1. Heat a gas / electric grill and place the rack about 4 inches from the heat source. Put the peppers directly over the heat and grill, turning each side as the peppers blacken until they collapse, about 15 minutes
2. After roasting the peppers, wrap the cooked peppers in foil (if roasted in the broiler, you can use the same foil that lined the pan) and cool the temperature down. Once you're able to safely handle with peppers without burning your fingers, remove the skins, seeds and stems. If need be, remove the skins under running water, which makes the process a bit easier. No need to worry if the peppers fall apart, they will eventually be placed in a blender.
3. Combine the roasted peppers, minced shallots and garlic, heavy cream and white wine (if using) and blend together in either a food processor or blender. Slowly add the olive oil until the sauce is emulsified. Season to taste with salt and freshly ground black pepper.
Chilean Sea Bass:
1. In a small bowl, whisk together the lemon juice and olive oil. Brush both sides of the bass with the lemon oil mixture and season generously with salt and pepper
2. Heat a saute pan, grill pan or gas / electric grill over high heat until almost smoking. Grill, skin side down for 3-4 minutes or until golden brown. Turn the fish over and continue cooking 2-3 minutes for medium-well doneness. (If grilling in a saute pan, lightly coat the pan with 1/2 tablespoon of olive oil before pan-frying the fish).
3. On a large serving platter, spoon the sauce onto the plate and place the fish fillets on top. Drizzle tops with more sauce, if desired. Most importantly, enjoy!
Photo: Elizabeth Martin
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