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
- 1
Prepare the Sea Bass
Pat the Chilean sea bass fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
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
- 3
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.
- 4
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
- 5
Cook the Polenta
In a large saucepan, bring the water or vegetable broth to a boil. Add salt.
- 6
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.
- 7
Finish the Polenta
Stir in butter and grated Parmesan cheese. Mix until smooth and creamy. Taste and adjust seasoning if needed.
Assembly
- 8
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.
- 9
Serve
Serve immediately and enjoy your Chilean sea bass with pistachio pesto and polenta!
