Chilean Sea Bass Recipe

Prepare the Barley

In a pot, bring 3 cups of water to a boil. Add the organic barley and a pinch of salt. Reduce heat to low, cover, and simmer for about 30-40 minutes or until the barley is tender. Drain any excess water if necessary.

Caramelize the Onions

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes.

Make the Maple Sage Emulsion

In a small saucepan, combine the maple syrup, fresh sage leaves, and 1 tablespoon of olive oil. Heat gently until well combined. Blend to create a smooth emulsion if desired.

Cook the Chilean Sea Bass

Season the Chilean sea bass fillets with salt and black pepper. In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the fillets skin-side down and cook for about 4-5 minutes on each side or until golden brown and cooked through.

Assemble the Dish

On each plate, create a bed of barley, top with caramelized onions, and place the sea bass on top. Drizzle with the maple sage emulsion and garnish with shaved Brussels sprouts.