Sea Bass Recipe
Pan seared Chilean sea bass, saffron glaze, plum salsa, black bean basmati rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron Glaze
In a small saucepan, combine 1 cup of water and saffron threads. Bring to a gentle simmer and let steep for about 10 minutes. Once ready, strain and set aside.
- 2
Cook the Rice
In a medium pot, combine the basmati rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender. Stir in the rinsed black beans and keep warm.
- 3
- 4
Sear the Sea Bass
Heat olive oil in a large skillet over medium-high heat. Season the sea bass fillets with salt and black pepper. Sear the fillets for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Plate the Dish
Serve the seared sea bass over a bed of black bean basmati rice, drizzle with saffron glaze, and top with plum salsa.