Chilean Sea Bass Recipe
Pan seared over risotto, piquillo sauce, and topped with crispy onions
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Ingredients
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Chilean Sea Bass
Risotto
Piquillo Sauce
Crispy Onions
Method
Crispy Onions
- 1
- 2
Fry the Onions
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the floured onions in batches and fry until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
Piquillo Sauce
- 3
Blend the Sauce
In a blender, combine piquillo peppers, minced garlic, olive oil, salt, and black pepper. Blend until smooth and set aside.
Risotto
- 4
- 5
- 6
Add Wine
Pour in the white wine and cook, stirring, until it has mostly evaporated.
- 7
Add Broth Gradually
Begin adding the chicken broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 8
Finish Risotto
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat and keep warm.
Chilean Sea Bass
- 9
Season the Fish
Pat the Chilean sea bass fillets dry with paper towels. Season both sides with salt and black pepper.
- 10
Sear the Fish
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned sea bass fillets. Cook for 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
Plating
- 11
Assemble the Dish
On each plate, serve a generous scoop of risotto. Top with a seared Chilean sea bass fillet. Drizzle with piquillo sauce and finish with crispy onions on top.