We don't eat nearly as much fish as we should. Ken Croken from the Genesis Healthy Heart Institute says Omega-3 fatty acids in fish are essential for maintaining heart health. Not to mention, this fish recipe is a healthy alternative to the fatty foods that are easily accessible at most restaurants these days. Many of us are afraid of what could go wrong when cooking fish. Today, Chef Toby tells us that it's easy if you know a few, simple tips. Chilean Sea Bass might sound extravagant, but it's actually a simple, healthy dish quick enough for every day and elegant enough for entertaining. If you are planning a date-night at home this weekend, this is the recipe you should consider!
Try this pan-seared Chilean sea bass with roasted garlic cilantro sauce.
4 (8oz.) Sea Bass filets
1 cup Cilantro, fresh leaves
¼ cup minced garlic
2 tbsp Chili sauce
1 tbsp lime juice
4 tbsp. Extra virgin olive oil
4 tbsp White wine
Preheat your oven to 400 degrees F.
Trim the top of the garlic head off, but leave the garlic intact. Drizzle generously with olive oil. Roast the garlic in the 400-degrees Fahrenheit heated oven for about 10-15 minutes.
Let cool briefly. Peel and chop roasted garlic.
In a small bowl, combine the roasted garlic with chopped cilantro, lime juice, white wine, olive oil and chili sauce. Whisk together and set aside.
Lightly oil a medium oven-safe saute pan heat until just below smoking point. Add seasoned sea bass to pan, presentation side down. Sear until a nice golden brown crust develops. Flip fish and transfer to oven. Bake sea bass for 8-10 minutes, depending on thickness (fish should begin to flake apart slightly). Remove the fish and transfer to a serving platter for plating.
Drizzle roasted garlic cilantro sauce over sea bass.