Jul 14 2026
Restaurants›Char Steakhouse and Oyster Bar›Chilean Seabass Recipe

Chilean Seabass Recipe

Inspired by Char Steakhouse and Oyster Bar
Time1h
Serves4

pecan cashew crusted, caramelized onion, asparagus, mushroom risotto

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Ingredients

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Pecan Cashew Crust

Chilean Seabass

Caramelized Onions

Asparagus

Mushroom Risotto

Method

Pecan Cashew Crust

  1. 1

    Prepare the Crust

    In a food processor, combine pecans, cashews, breadcrumbs, olive oil, salt, and black pepper. Pulse until the mixture resembles coarse crumbs.

Chilean Seabass

  1. 2

    Season the Fish

    Preheat the oven to 375°F (190°C). Season the Chilean seabass fillets with lemon juice, salt, and black pepper. Place them on a baking dish.

  2. 3

    Add the Crust

    Evenly spread the pecan cashew crust over the seasoned seabass fillets.

  3. 4

    Bake

    Bake in the preheated oven for 20-25 minutes or until the fish is cooked through and the crust is golden brown.

Caramelized Onions

  1. 5

    Caramelize Onions

    Slice the onions thinly. In a skillet over medium heat, melt the butter. Add the onions and sugar, cooking slowly until they are deep golden brown, about 20-25 minutes.

Asparagus

  1. 6

    Prepare the Asparagus

    Trim the ends of the asparagus. Toss them in olive oil, salt, and black pepper. Arrange them on a baking sheet.

  2. 7

    Roast

    Roast in the oven alongside the seabass for 15-20 minutes until tender.

Mushroom Risotto

  1. 8

    Cook the Risotto

    In a saucepan, bring the chicken broth to a simmer. In a separate large pot, melt butter over medium heat. Add diced onions and cook until translucent. Stir in minced garlic and mushrooms, cooking until mushrooms are softened.

  2. 9

    Add Rice

    Add the Arborio rice to the pot, stirring to coat. Gradually add the simmering chicken broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes.

  3. 10

    Finish Risotto

    Stir in Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

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