Why is our Chilean Sea Bass so easy to prepare? With a mild flavor and a fat content higher than most other fish, Chilean Sea Bass is much more forgiving to being overcooked, and will yield a tender and luxurious protein for the center of your plate, with minimal preparation or hassle.

4oz Portions of Chilean Seabass (thawed)
Salt and Pepper
2 T Olive oil
2 T Seasoned oil for basting
1 T Butter unsalted
1 Lemon

Season fish with salt and pepper to taste on both sides. Pre-heat a heavy bottom pan over medium heat. Add olive oil and seabass and reduce heat to medium. Cook 2-3 mins, flip and cook for another 2-3 mins until both sides are golden brown and the internal temp is 125º.

Add butter to the hot pan. As the butter melts, gently baste the fish with a metal spoon while carefully tipping the pan.  Cook to an internal temp of 145º.


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