Chilean Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the barley

   In a medium saucepan, bring 3 cups of water to a boil. Add the whole organic barley and a pinch of salt. Reduce heat to low, cover, and simmer for about 45 minutes or until the barley is tender. Drain any excess water and set aside.

2. 2

   Caramelize the onions

   While the barley is cooking, slice the onions thinly. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and a pinch of salt, cooking slowly until they are golden brown and caramelized, about 20-25 minutes. Stir occasionally to prevent burning.

3. 3

   Make the maple sage emulsion

   In a small saucepan, combine the maple syrup, sage leaves, and 1 tablespoon of olive oil. Heat gently until warmed through, then blend until smooth using an immersion blender or a regular blender. Season with salt and pepper to taste.

4. 4

   Cook the Chilean Sea Bass

   Season the Chilean Sea Bass fillets with salt and pepper. In the same skillet used for the onions, add the remaining 1 tablespoon of olive oil over medium-high heat. Place the sea bass fillets skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes or until the fish is cooked through and flakes easily.

5. 5

   Assemble the dish

   On each plate, place a serving of barley, top with caramelized onions, and then place the cooked Chilean Sea Bass on top. Drizzle with the maple sage emulsion and garnish with shaved Brussels sprouts.