Chilean Sea Bass Recipe
black rice risotto / bacon / baby peppers/ corn/ asparagus / tomatoes / parmesan / basil lemon butter
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Ingredients
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For the Chilean Sea Bass
For the Black Rice Risotto
For the Vegetables
For the Basil Lemon Butter
Method
Preparing the Sea Bass
- 1
Season 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 olive oil over medium-high heat. Once hot, add the seasoned sea bass fillets skin-side down. Cook for 4-5 minutes, then flip and cook for another 4-5 minutes until cooked through and flaky.
- 3
Add Lemon Juice
In the last minute of cooking, drizzle lemon juice over the fillets. Remove from heat and set aside.
Making the Black Rice Risotto
- 4
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 5
- 6
Cook the Rice
Add the black rice to the pot and stir for 2 minutes to toast slightly. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 7
Finish the Risotto
Continue adding broth and stirring for about 30-35 minutes until the rice is tender and creamy. Stir in grated Parmesan cheese and remove from heat.
Cooking the Vegetables
- 8
- 9
Sauté the Vegetables
In the same skillet, add baby peppers, corn, asparagus, and cherry tomatoes. Sauté for about 5-7 minutes until tender. Stir in the crispy bacon and chopped basil.
Preparing the Basil Lemon Butter
- 10
Make the Basil Lemon Butter
In a small bowl, mix softened butter, chopped basil, and lemon juice until well combined. Set aside.
