Chilean Sea Bass

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?)

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.

Add wine and cook until absorbed.

Add butter and mushrooms.  Cook until softened.

Add broth and salt and pepper.  Cook until thickened.

Heat canola oil in skillet until almost smoking. Season fish with salt and pepper.  Cook 3-4 minutes on each side.

Spoon mushroom onion mixture onto plates.  Top with fish.

Sprinkle with parsley and serve.

Birthday dinner, anniversary celebration or Valentine's Dinner - Sea Bass is the way to go.  Trust me. 

Ciao!

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