Sauteed Chilean Sea Bass

"This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
17mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 200°F.
  • Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
  • Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
  • Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
  • Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
  • Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
  • Place fillets on individual serving plates and drizzle sauce around each fillet.

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Reviews

  1. Wow! Great recipe--simple and tastes amazing! I never knew how easy is was to make delicious sea bass at home. I feel like I ate at a fine restaurant this evening. Thanks so much for sharing. My family loved it.
     
  2. Like Bergy, I cut the recipe in half to make a meal for two. White sea bass is no more a bass than Chilean Sea bass, but both have firm white flesh and no strong-flavored lateral line. I served it with boiled red potatoes and haricots vert (French for green beans, but in fact young beans about 1/8 - inch in diameter).
     
  3. My fish turned out a little too brown by cooking on almost high. . .next time I will cook it on medium-high. And next time I will add a little extra butter and some cornstarch to the sauce. Thanks for posting!
     
  4. This was wonderful. I did take the suggestion and added some of the dredging flour to the hot oil but I also sauteed some minced garlic and onion in the oil first for a little more flavor...not that it needed any. It was delicious and very easy to do.
     
  5. This was excellent - kind of a fish piccata - and the sauce is to die for.....because we like the sauce I added some of the extra dredging flower to the hot oil - stirred until light tan color then added wine, lemon, and capers and dot of butter at the end....using more of everything to make the extra sauce.
     
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