Seared Chilean Sea Bass with Ponzu, Grilled Asparagus, and Kani Salad

A Meal Fit for The Picky One's Birthday

Dinner

My Thoughts


The How To Do It


Pan Seared Chilean Sea Bass

  1. Preheat the oven to 375° F.
  2. While the oven is heating up, thaw (if you're using frozen like I have to do) the sea bass and pat the fish dry with a paper towel.
  3. Sprinkle the sea bass on both sides with salt, pepper, and the granulated garlic.
  4. In a medium cast iron skillet (I almost always use cast iron) or a nonstick skillet over medium-high heat melt two tablespoons of butter (or oil/fat of your choice).
  5. Once the butter has melted, and stopped foaming, add the sea bass to the skillet and sear on the first side 2-3 minutes.
  6. Flip the fish and immediately place the skillet in the oven for 8-9 minutes.
  7. Serve with roasted asparagus spiers, ponzu sauce, and kani salad or with your favorite sides.
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Ingredients

Seared Chilean Sea Bass with Ponzu, Grilled Asparagus, and Kani Salad
There are no ingredients.
Pan Seared Chilean Sea Bass
2 filets
Chilean Sea Bass
1 tsp
granulated garlic
1 tsp
kosher salt
1 tsp
black pepper
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