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 papaya, red onion, lime juice, honey, 2 tablespoons of olive oil, salt, and black pepper. Blend until smooth and set aside.
2
Cook the Asparagus
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.
3
Pan-Seer the Chilean Sea Bass
In the same skillet, add the remaining olive oil and heat over medium-high heat. Season the Chilean sea bass fillets with salt and pepper. Place the fillets in the skillet and cook for approximately 4-5 minutes on each side or until golden brown and cooked through.
4
Serve
Plate the seared Chilean sea bass alongside the sautéed asparagus. Drizzle the homemade papaya vinaigrette over the fish and serve immediately.