Chilean Sea Bass Recipe
With a pistachio pesto and spicy extra virgin Calabrian Chili olive oil, served with polenta
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Ingredients
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Chilean Sea Bass
Pistachio Pesto
Polenta
Calabrian Chili Oil
Method
Chilean Sea Bass
Prepare the Sea Bass
Pat the Chilean sea bass fillets dry with paper towels. Season both sides with salt and black pepper.
Sear the Sea Bass
In a large skillet, heat the extra virgin olive oil over medium-high heat. Once hot, add the seasoned sea bass fillets and cook for about 4-5 minutes on each side or until they are golden brown and cooked through. Remove from heat and let rest.
Pistachio Pesto
Make the Pesto
In a food processor, combine the pistachios, basil leaves, minced garlic, grated Parmesan cheese, lemon juice, and salt. Pulse until finely chopped.
Add Olive Oil
With the food processor running, slowly add the extra virgin olive oil until the mixture is smooth and creamy. Adjust seasoning if necessary. Set aside.
Polenta
Cook the Polenta
In a large saucepan, bring the water or vegetable broth to a boil. Add salt.
Stir in Polenta
Gradually whisk in the polenta, reducing the heat to low. Cook for about 30 minutes, stirring frequently until the polenta is thick and creamy.
Finish the Polenta
Stir in butter and grated Parmesan cheese. Mix until smooth and creamy. Taste and adjust seasoning if needed.
Assembly
Plate the Dish
Spoon a generous portion of polenta onto each plate. Top with a fillet of Chilean sea bass and drizzle with pistachio pesto. Finish with a drizzle of Calabrian chili oil for a spicy kick.
Serve
Serve immediately and enjoy your Chilean sea bass with pistachio pesto and polenta!