Chilean Sea Bass

We were shopping at Whole Foods and splurged on two filets of Chilean Sea Bass.  Those babies were pricey!  As in $12.99 each!  But looked delicious and so we bought them.  After reading several recipes and watching a chef on YouTube, we decided that pan searing would be the way to prepare the sea bass.

Well before time to cook, make some clairified butter which will be paired with olive oil to sear the fish.  If you are not familiar with clarified butter, just google it.  It does take some time to make clarified butter.

Coat one side of the fish with salt, pepper, and some flour. (this will make for a crispy crust on the fish).  Note, we chose to remove the skin from the fish.  Some cooks leave the skin on.

Get a non-stick skillet ready, add 2 tablespoons of light olive oil, and heat it up. 

Don't add the clarified butter yet.

Place the fish in the skillet, with the seasoned side down.

Here's where you will be tempted to move the fish around.  Don't!

Let the pan do the work.

While the first side of the fish is searing, sprinkle the other side with salt, pepper, and some flour.

This is my husband doing the cooking!

Add the clarified butter at this point.  About 2 tablespoons.

The clarified butter has a high smoking point,

and it won't splatter at you.

Looking for about 120 degrees before flipping and basting.

Flip the fish over, let it sear a bit, then start basting by tilting the pan 

and pouring the oil, butter over the cooked fish.

This is a fancy technique used by professional chefs!

Continue basting, check the temperature.  You want the fish to be at 130 degrees.

Look at the crisp crust!  Way to go, honey!

When the fish reaches 130 degrees,

remove the fish and place on paper towels.

Get ready to serve.  Chilean Sea Bass is a very mild fish, but also fatty,

in a good way!

We had french green beans steamed, then saute'd with butter, garlic, shallot, and panko.

Enjoy friends!  We will be making this again.