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 papaya, red onion, lime juice, honey, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
2
Sear the Chilean Sea Bass
Heat olive oil in a large skillet over medium-high heat. Season the Chilean sea bass fillets with salt and black pepper. Once the oil is hot, add the fillets to the skillet and sear for about 4-5 minutes on each side, or until golden brown and cooked through.
3
Cook the Asparagus
In a separate pot, bring water to a boil. Add the asparagus and cook for about 3-4 minutes until bright green and tender-crisp. Drain and season with salt.
4
Serve
Plate the seared Chilean sea bass alongside the asparagus. Drizzle with the papaya vinaigrette and serve immediately.