Jul 14 2026
Restaurants›Monarch Restaurant & Terrace›Chilean Sea Bass Recipe

Chilean Sea Bass Recipe

Inspired by Monarch Restaurant & Terrace
Time1h
Serves4

Saffron Paella Rice | Grilled Trumpet Mushrooms & Broccolini | Chimichurri

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Ingredients

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Chilean Sea Bass

Saffron Paella Rice

Grilled Trumpet Mushrooms & Broccolini

Chimichurri

Method

Chilean Sea Bass

  1. 1

    Prepare the Sea Bass

    Preheat the grill or oven to 400°F (200°C). Rub the sea bass fillets with olive oil, salt, and black pepper. Grill or bake for about 10-12 minutes or until the fish flakes easily with a fork.

Saffron Paella Rice

  1. 2

    Cook the Paella Rice

    In a large pan, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté until soft. Stir in the rice, saffron, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, until rice is tender. Add frozen peas in the last 5 minutes of cooking.

Grilled Trumpet Mushrooms & Broccolini

  1. 3

    Grill the Vegetables

    In a bowl, toss trumpet mushrooms and broccolini with olive oil, salt, and black pepper. Grill over medium heat for about 5-7 minutes until tender and slightly charred.

Chimichurri

  1. 4

    Make the Chimichurri

    In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and let sit for at least 10 minutes to allow flavors to meld.

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