- 1/2 cup chopped shallots
- 2 tablespoons minced garlic
- 1/2 teaspoon red chili flakes
- 1 teaspoon cayenne pepper
- 1 cup clam juice
- 1 cup white wine
- 2 tablespoons honey
- 1 sheet gelatin, bloomed
- 4 Chilean sea bass fillets, skinned
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.
*Note from Food Network Kitchens. You might want to use another fish for this recipe. Check with your fish monger for alternatives.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.