Description
You will be making this Poached Chilean Sea Bass over, and over again! Poaching the fish creates this light, flaky and super moist texture. The combination of flavors in the poaching liquid will make you want to savor every last drop. Fresh jalapeños give this fish dish just a hint of heat, without being overbearing. Super fresh ingredients make this one superb dish with zero guilt.
Ingredients
Scale
- 2– 6 to 7 ounce Chilean sea bass filets, skinless
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 jalapeño, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- 1 cup chicken stock, plus
- juice of one orange
- juice of 1/2 lemon
- 1 can cannellini beans, rinsed and drained
- 4 ounces fresh baby spinach
Instructions
- Give the fish filets a gently rinse.
- Pat dry and season with kosher salt and black pepper.
- Reserve in fridge until ready to use.
- Sauté the shallots and garlic in olive oil in a deep pan for about a minute.
- Add the tomatoes and jalapeño slices.
- Season with kosher salt and black pepper.
- Cook for a few minutes.
- Pour in the white wine, chicken stock, orange juice and lemon juice.
- Cover and allow to simmer for about 8 minutes. Breaking down the tomatoes, often.
- Add additional stock or wine to the poaching liquid, if needed.
- Place the fish filets in the poaching liquid. Spoon over some of the liquid.
- Cover and allow the fish to poach until the fish is no longer translucent. About 8 to 10 minutes for 1 1/2″ to 2″ thickness.
- Once a fork can easily pierce through the flesh, the fish is done. Try not to overcook.
- Add in the cannellini beans and spinach. Allow the spinach to wilt just a minute, or so.
- Serve with steamed rice and crusty bread.
- ENJOY!
Notes
SEE POST FOR NOTES!
- Prep Time: 5 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 serving