Chilean Sea Bass (gf) Recipe

Preparation Directions

1. 1

   Prepare the Chimichurri

   In a bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil, salt, and pepper. Mix well and set aside.

2. 2

   Cook the Saffron Paella Rice

   In a saucepan, heat olive oil over medium heat. Add diced onion, bell pepper, and minced garlic, sauté until soft. Add saffron and rice, stirring for 2 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until rice is cooked. Stir in peas before serving.

3. 3

   Grill the Vegetables

   Toss trumpet mushrooms and broccolini with olive oil, salt, and pepper. Preheat grill to medium-high heat. Grill the mushrooms for about 5-7 minutes on each side and broccolini until tender and charred.

4. 4

   Cook the Chilean Sea Bass

   Season the sea bass fillets with olive oil, salt, and pepper. Heat a skillet over medium-high heat and sear the fillets for about 4-5 minutes on each side until cooked through and golden.

5. 5

   Plate the Dish

   Serve the seared Chilean sea bass on a bed of saffron paella rice, with grilled trumpet mushrooms and broccolini on the side. Drizzle chimichurri over the fish and enjoy!