Chilean Fish Bake Recipes

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PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE



Pan Seared Chilean Sea Bass with Asian Marinade image

This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!

Provided by Jamie

Categories     Main Course

Time 25m

Number Of Ingredients 10

4 6oz Chilean sea bass fillets (scaled and de-boned; total 1½ lbs (24 oz))
1 lemon ((optional), cut into wedges)
chopped fresh herbs ((optional) for garnish)
1 ½ Tablespoons low sodium soy sauce
1 ½ Tablespoons mirin
1 ½ Tablespoons avocado oil
4 teaspoons sugar
2 teaspoons grated ginger
1 ½ teaspoons rice wine vinegar (substitute with 1 Tablespoon of lemon juice)
¾ teaspoon sea salt

Steps:

  • Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
  • Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
  • Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
  • Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
  • Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.

Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CHILEAN FISH BAKE



Chilean Fish Bake image

Make and share this Chilean Fish Bake recipe from Food.com.

Provided by Mommy Diva

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 3/4 lbs sea bass fillets, cut into 6 pieces (Chilean Sea Bass called for)
2 tangerines (zest and juice one, peel and segment the other)
4 scallions, chopped
1 garlic clove, peeled and chopped
2 tablespoons unsalted butter, cubed
pepper, to taste

Steps:

  • Heat oven to 450°F
  • Place Chilean sea bass fillet, cut into 6 pieces, into greased 9 x13 glass dish.
  • From the two tangerines, zest and juice 1; peel and segment the other one.
  • Top the fillets with the tangerine segments, chopped scallions, and garlic.
  • Pour 1/3 cup tangerine juice and 1 tsp zest over fish.
  • Dot with 2 tbsp unsalted butter, cubed.
  • Cook 10 minutes or until fish flakes easily with a fork.
  • Add pepper to taste,and enjoy!

Nutrition Facts : Calories 182.1, Fat 6.6, SaturatedFat 3.1, Cholesterol 64.6, Sodium 93, Carbohydrate 4.8, Fiber 0.8, Sugar 3.3, Protein 24.9

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