Jul 14 2026
Restaurants›Chart House Prime›Chilean Seabass Recipe

Chilean Seabass Recipe

Inspired by Chart House Prime
Time40m
Serves4

simply grilled, baked, blackened or sauteed, paired with chef's fresh harvest + citrus shallot butter

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Ingredients

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Fish

Citrus Shallot Butter

Fresh Harvest Vegetables

Method

Prepare the Chilean Seabass

  1. 1

    Season the Fish

    In a bowl, drizzle the Chilean Seabass fillets with olive oil. Sprinkle salt, black pepper, and paprika evenly over both sides of the fillets. Let them marinate for 15 minutes.

  2. 2

    Cook the Fish

    Preheat a grill or skillet over medium-high heat. Place the marinated seabass on the grill or skillet and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Make the Citrus Shallot Butter

  1. 3

    Prepare the Butter

    In a small saucepan, melt the unsalted butter over low heat. Once melted, add the finely chopped shallots and sauté until they become translucent, about 2-3 minutes.

  2. 4

    Add Citrus and Season

    Stir in the lemon juice, lime juice, chopped parsley, and season with salt and black pepper to taste. Remove from heat and set aside.

Prepare the Fresh Harvest Vegetables

  1. 5

    Season the Vegetables

    In a mixing bowl, toss the asparagus, cherry tomatoes, and zucchini with olive oil, salt, and black pepper until evenly coated.

  2. 6

    Cook the Vegetables

    In the same grill or skillet used for the fish, add the seasoned vegetables and grill or sauté them for about 5-7 minutes, until tender and slightly charred.

Serve

  1. 7

    Plate the Dish

    On a serving plate, place the grilled Chilean Seabass, top with the citrus shallot butter, and serve alongside the fresh harvest vegetables.

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