Entrèe - Chilean Sea Bass Recipe

Time30m

Serves4

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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1
Prepare the Papaya Vinaigrette
In a blender, combine the fresh papaya, red wine vinegar, honey, minced garlic, salt, black pepper, and olive oil. Blend until smooth and well combined. Set aside.
2
Cook the Asparagus
In a pot of boiling salted water, blanch the asparagus for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
3
Sear the Chilean Sea Bass
Season the Chilean sea bass fillets with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Add the fish fillets and cook for about 4-5 minutes on each side until golden brown and cooked through.
4
Plate the Dish
On each plate, arrange the blanched asparagus and place a seared Chilean sea bass fillet on top. Drizzle the papaya vinaigrette over the fish and serve immediately.