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CHILEAN SEA BASS WITH CHIMICHURRI SAUCE

Ingredients

  • 2 8 oz. filets of Chilean Sea Bass, skin removed
  • AP flour for dredging
  • heavy whipping cream or whole milk for soaking fish
  • 3 TBLS olive oil
  • 1 1/2 tsp water
  • juice of one lemon
  • 2 cloves garlic, minced
  • kosher salt/pepper
  • pinch of McCormick crushed red pepper
  • 1/2 C fresh chopped parsley
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I found this recipe for Chilean Sea Bass with Chimichurri Sauce on Instagram one day and fell in love. I, of course, changed it up just a bit…and instead of baking the Sea Bass…I cooked and seared it in a cast iron pan. Click here for the original recipe from The Market at Gus’s. You will love the flaky texture of the fish paired with the freshness of the Chimichurri Sauce.

If you are local to Charlotte, be sure to pick up the Chilean Sea Bass at The Carolina Meat & Fish Co. Feel free to substitute grouper or even swordfish. I love displaying my finished dishes on these boards…click here! Oh…and excuse the amount of olive oil in the picture…we were filming a boomerang…your finished sauce will not have this much oil!

Pour enough heavy whipping cream in a bowl to cover fish. Allow to soak while you are making the Chimichurri. In a bowl, whisk together the olive oil, water, lemon juice, minced garlic, minced shallot, salt/pepper and red pepper flakes. Whisk long enough to melt the salt. Gently whisk in the fresh parsley. Allow to sit while you are preparing the fish.

Remove fish from cream. Pat dry. Season with salt/pepper. Dredge in flour. For a crispier texture, you can add a touch of rice flour or cornstarch to your AP flour. Heat up a cast iron pan, lined with a touch of olive oil or non-stick spray.

Cook and sear fish on both sides. If you do not own a fish turner (spatula)…you should…click here to get the one I use! Depending on the thickness of the fish, this should take about four minutes per side. Plate fish and top with the Chimichurri Sauce. ENJOY!

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