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Chilean Sea Bass

2/29/2016

1 Comment

 
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If you've ever had a piece of really great Chilean Sea Bass - you know how great it is.  If you've never tried it - well, you're missing out and you really need to taste it.  It is by far one of my favorite fish to eat. 

Like most fish - the preparation of Sea Bass is simple.   Lightly seasoned and pan sauteed is really the best method that I've found for this flaky fish.  Place it on top of a bed of Marsala mushroom onion confiit and you've got yourself a gourmet Sea Bass dinner. 

I made this Sea Bass for Ben on Valentine's Day.  We wanted to have a special dinner but we didn't want to go out to an overly crowded restaurant.    Chilean Sea Bass was the perfect meal.  It's a little bit pricey so I don't buy it often - just for special occasions - but we both love it. 

If you've never tried Chilean Sea Bass before - this is a great - simple recipe to get you started.  Try it and I think you'll be "hooked."  (See what I did there?)
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Chilean Sea Bass
2 tablespoons olive oil
1 tablespoon of butter
1/2 large onion, diced
1/4 cup Marsala wine
4 oz. fresh mushrooms, sliced
1/4 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of sea bass (approximately 1 lb.)
1 tablespoon parsley, chopped

Heat olive oil in skillet and saute onion until soft.
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Add wine and cook until absorbed.





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Add butter and mushrooms.  Cook until softened.
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Add broth and salt and pepper.  Cook until thickened.
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Heat canola oil in skillet until almost smoking. Season fish with salt and pepper.  Cook 3-4 minutes on each side.
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Spoon mushroom onion mixture onto plates.  Top with fish.
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Sprinkle with parsley and serve.
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Birthday dinner, anniversary celebration or Valentine's Dinner - Sea Bass is the way to go.  Trust me. 

Ciao!
Click here for a printable version of this recipe
1 Comment
Katherine Mccloskey
2/29/2016 06:14:18 pm

All looks delicious!

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