Chilean Sea Bass Recipe
This Brazilian take on a South American classic is pan-seared with homemade papaya vinaigrette and served with asparagus.
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Ingredients
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Main Ingredients
Method
Cooking Directions
Cook the Asparagus
In a large pot of boiling salted water, blanch the asparagus for about 2-3 minutes until tender-crisp. Drain and immerse in ice water to stop cooking. Set aside.
Pan-sear the Chilean Sea Bass
In a large skillet, heat the olive oil over medium-high heat. Season the Chilean sea bass fillets with salt and black pepper. Place the fillets in the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Serve
On a plate, arrange the asparagus and top with the pan-seared Chilean sea bass. Drizzle with the papaya vinaigrette and serve immediately.
