Pan Seared Chilean Sea Bass Recipe
Shrimp risotto and sauteed spinach.
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Ingredients
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For the Chilean Sea Bass
For the Shrimp Risotto
For the Sautéed Spinach
Method
For the 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
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Sear the Fish
Add the seasoned sea bass fillets to the skillet, skin side down. Cook for about 4-5 minutes until the skin is crispy and golden brown.
- 4
Flip and Finish Cooking
Carefully flip the fillets and cook for another 3-4 minutes, until the fish is cooked through and flakes easily with a fork.
- 5
For the Shrimp Risotto
- 6
- 7
Cook the Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is lightly toasted.
- 8
Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until the wine has mostly evaporated.
- 9
Add the Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring continuously until each ladle is absorbed before adding the next.
- 10
Incorporate Shrimp and Finish
When the rice is creamy and al dente (about 18-20 minutes), stir in the shrimp, salt, black pepper, and remaining butter. Cook for another 2-3 minutes until the shrimp are pink. Stir in the Parmesan cheese and parsley before serving.
For the Sautéed Spinach
- 11
- 12
Add the Spinach
Add the fresh spinach to the skillet, tossing to coat in the oil and garlic.
- 13
Cook Until Wilted
Sauté the spinach for about 3-4 minutes until wilted. Season with salt and black pepper.
