Chilean Sea Bass with Garlic Butter
Kick his ass, sea bass.
(Sorry, had to).
Servings: 3-4
Ingredients:
Sea Bass:
1.5-2 lbs. Chilean Sea Bass Filets - Skin On
Salt & Pepper to taste
Garlic powder to taste
Olive Oil
Compound Garlic Butter:
One stick salted butter, softened
2-3 garlic cloves, minced
2 tbsp. fresh parsley, finely chopped
Compound Garlic Butter:
In a small bowl, mix butter, garlic and parsley together.
If you are making this far in advance of cooking your fish, cover and refrigerate. If you are immediately cooking your fish, you can set aside.
Sea Bass:
Before cooking and seasoning your fish, make sure you remove them from the refrigerator and bring them to room temperature (about 15-20 mins before cooking). Pat dry and season sea bass filets (skin on) with salt, pepper, and garlic powder to taste. Coat a large frying pan with olive oil. On medium heat, place your filets in the pan - skin down. Cook 2 1/2 minutes on each side until fish is opaque and skin is crispy. Don’t move fish around the pan.
To serve, place each filet on a plate. While your fish is hot, take a rounded table spoon of your compund butter, and place on top of each piece. Serve alone, or over rice or vegetables of your choice.
Notes:
We always recommend getting your fish from a quality fish counter or market. You will always notice the difference!
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