Chilean Sea Bass has always been a popular fish in restaurants due to its mild flavor and soft tender texture. Consuming Chilean Sea Bass has been a little controversial in the past, due to it being over fished, but today it is consumed a little less often and now quite acceptable again.
Chilean Sea Bass is usually cut into thick pieces and yields itself to a little longer cooking time than most fish and pairs nicely with heartier sauces and flavors. In this recipe, I used sauteed radicchio and mushrooms to enhance the umami flavors of Chilean Sea Bass. The sharpness of the radicchio mellows in taste, when cooked and adds a delicious hint of bitterness to the dish and enhances the sweetness of the fish.
What makes this dish a perfect weeknight meal is that you can make the entire meal in one pan. However, I like to serve my fish with Roasted Red Kuri Squash, which you can throw in the oven to cook, while prepping the ingredients for the Sea Bass.
2-4 6 ounce fillets of Chilean Sea Bass
1 1/2 cups sliced radicchio, any variety
1 cup sliced mushrooms, any variety
1/2 cup cherry tomatoes, sliced
1/2 cup white wine or chicken broth
2 tablespoons fresh basil, sliced – optional
1 red kuri squash – seeded and sliced in half – optional
1 tablespoon butter
1. If making the squash puree, preheat the oven to 400. Place squash on sheetpan with a drizzle of olive oil and roast for 45 minutes, while you prep the Chilean sea bass ingredients. Pat the sea bass dry with paper towels and sprinkle with salt and pepper. Set aside.
2. Slice the radicchio, mushrooms and tomatoes. Set aside.
3. In a saute pan, add 2 tablespoons of olive oil and 1/2 tablespoon of butter over medium heat. Add the sea bass and cook on the first side for 4 minutes. Flip the fish over and continue to cook for 2 minutes. Turn the heat to low and cover the pan with a lid slightly cracked and continue to cook the fish for 6 minutes.
4. Remove the fish from the pan and set on a plate. Cover the fish with foil to keep warm, while you make the sauce.
5. In the same pan, add the sliced radicchio, mushrooms and 1/2 tablespoon butter. Saute the vegetables for 3 minutes, stirring occasionally.
6. Then, add the tomatoes and white wine and continue to cook for 4 minutes or until the liquid is reduced by half. Sprinkle the sauce with salt and pepper to taste.
7. Remove the squash from the oven. Holding it with tongs, scrape the pulp with a fork from the skin into a bowl. Mash the squash with the back of a spoon and drizzle with olive oil and sprinkle with salt and pepper.
8. Plate the fish and add a dollop of Kuri squash puree.
9. Spoon a nice serving of sauce over the fish and sprinkle with fresh basil. Enjoy!