Best 4 Bobby Flay Chilean Sea Bass Recipes
In the realm of culinary exploration, Bobby Flay's Chilean sea bass recipe stands out as a symphony of flavors that tantalizes the taste buds and delights the senses. This exquisite dish, originating from the vibrant shores of Chile, embodies the essence of culinary artistry, showcasing the perfect balance of textures and tastes that will leave you craving for more. Embark on a journey of culinary discovery as we unveil the secrets behind this iconic recipe, promising an unforgettable gastronomic experience that will transport you to the heart of Chile's culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED SEA BASS
This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!
Provided by ZSTYLIN
Categories BBQ & Grilling Seafood
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for high heat.
- In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
- In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
- Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g
SAUTEED CHILEAN SEA BASS WITH POTATO-PARSNIP BRANDADE WITH PIQUILLO PEPPER SAFFRON SAUCE
Steps:
- Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
- Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
- Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
- Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.
SAUTEED CHILEAN SEA BASS
Steps:
- Preheat oven to 200 degrees F.
- Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
- Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
- Plate fish and drizzle sauce around each fillet.
CHILEAN SEA BASS*
Steps:
- Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant. Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes.
- Preheat a grill to medium, using mesquite wood. Place bass on grill and quickly sear the fish. Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned.
- Remove sea bass from heat and serve with fresh vegetables and starch of choice.
Tips:
- Use parchment paper or aluminum foil to create a packet for the sea bass. This will help to keep the fish moist and flavorful.
- Season the sea bass liberally with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Top the sea bass with vegetables, such as cherry tomatoes, zucchini, and bell peppers. You can also add fruits, such as lemons or limes.
- Drizzle the sea bass with olive oil. This will help to keep the fish from drying out.
- Bake the sea bass at a high temperature for a short period of time. This will help to create a crispy crust on the fish.
Conclusion:
Bobby Flay's Chilean sea bass recipe is a flavorful and easy-to-make dish that is perfect for a special occasion. The combination of the flaky fish, the roasted vegetables, and the zesty lemon-herb sauce is sure to please everyone at your table. So next time you're looking for a delicious and impressive seafood dish, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
