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Chilean Sea Bass Recipe

Name: Paul's On Main Streets CHILEAN SEA BASS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 4 pieces Chilean sea bass fillets (skinless, 6–8 oz each); 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 0.5 cups All-purpose flour (for light dusting); 2 tbs Canola or vegetable oil; 2 tbs Unsalted butter; 1 tbs Fresh lime juice; 2 cups Ripe mango (peeled, diced, about 1/2-inch); 0.5 cups Red bell pepper (small dice); 0.25 cups Red onion (finely minced); 0.25 cups Fresh cilantro (chopped); 1 pieces Jalapeño (seeded and minced); 2 tbs Fresh lime juice; 1 tsp Extra-virgin olive oil; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 2 cups Jasmine rice (long-grain); 2.5 cups Water; 0.5 tsp Kosher salt; 1 tsp Unsalted butter or oil (optional); 3 cups Broccoli florets; 1 cups Carrots (thinly sliced on bias); 1 cups Snap peas or green beans; 1 tbs Olive oil; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 4 pieces Fresh lemon or lime wedges (for serving)

Inspired by Paul's On Main Street

Time45m

Serves4

Pan-seared, topped with mango salsa. Served with jasmine rice and vegetables.

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Ingredients

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Chilean Sea Bass

4 pieces Chilean sea bass fillets (skinless, 6–8 oz each)

1 1/2 tsp Kosher salt

1 tsp Freshly ground black pepper

1/2 cups All-purpose flour (for light dusting)

2 tbs Canola or vegetable oil

2 tbs Unsalted butter

1 tbs Fresh lime juice

Mango Salsa

2 cups Ripe mango (peeled, diced, about 1/2-inch)

1/2 cups Red bell pepper (small dice)

1/4 cups Red onion (finely minced)

1/4 cups Fresh cilantro (chopped)

1 pieces Jalapeño (seeded and minced)

2 tbs Fresh lime juice

1 tsp Extra-virgin olive oil

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Jasmine Rice

2 cups Jasmine rice (long-grain)

2 1/2 cups Water

1/2 tsp Kosher salt

1 tsp Unsalted butter or oil (optional)

Vegetables

3 cups Broccoli florets

1 cups Carrots (thinly sliced on bias)

1 cups Snap peas or green beans

1 tbs olive oil

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

4 pieces Fresh lemon or lime wedges (for serving)

Method

Chilean Sea Bass

Prepare fish

Pat the sea bass fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dust each fillet on both sides with the 1/2 cup all-purpose flour, shaking off excess — this promotes a golden crust and prevents sticking.

Sear

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot, about 2 minutes. Add 2 tbsp canola oil and swirl to coat. When the oil shimmers, add the fillets presentation-side down (do not crowd the pan; work in two batches if necessary). Sear without moving for 3–4 minutes, until a deep golden crust forms.

Finish in pan

Flip the fillets carefully and reduce heat to medium. Add 2 tbsp unsalted butter to the pan and spoon the melted butter over the fish for 1–2 minutes to baste; this finishes cooking and adds flavor. Fish is done when internal temperature reaches 130–135°F (54–57°C) and flakes easily. Remove to a warm plate and squeeze 1 tbsp fresh lime juice over the fillets; tent loosely with foil while you finish other components.

Mango Salsa

Combine diced mango (2 cups), 1/2 cup red bell pepper, 1/4 cup minced red onion, 1/4 cup chopped cilantro and 1 minced jalapeño in a medium bowl. Add 2 tbsp fresh lime juice and 1 tsp extra-virgin olive oil. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust seasoning — add more lime or salt as needed. Let sit at room temperature for at least 10 minutes to marry flavors; refrigerate if making ahead (bring to room temp before serving).

Jasmine Rice

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a medium saucepan, combine the rinsed rice, 2.5 cups water, 1/2 tsp kosher salt and 1 tsp butter or oil (optional). Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Vegetables

While rice cooks or fish rests, toss broccoli florets, sliced carrots and snap peas (or green beans) with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper on a baking sheet or in a skillet.

Option A — Steam/Sauté: For a bright, slightly crisp finish, heat a large skillet over medium-high heat. Add the vegetables and sauté, tossing, for 4–6 minutes until tender-crisp. Option B — Roast: Preheat oven to 425°F (220°C) and roast vegetables on a rimmed baking sheet for 10–12 minutes, shaking halfway, until tender and slightly caramelized. Keep warm until plating.

To Plate and Serve

Divide jasmine rice among 4 plates (about 1/2 cup cooked rice per serving as a base). Place a seared sea bass fillet beside or atop the rice. Arrange a portion of the vegetables alongside. Spoon 1/2 cup mango salsa over each fillet (or to the side if preferred). Garnish with lemon or lime wedges and additional cilantro if desired. Serve immediately.