Sauteed Chilean Sea Bass

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 servings

Ingredients
  • 1 cup all-purpose flour for dredging, seasoned with salt and pepper
  • 1 1/2 to 2 pounds Chilean Sea Bass fillets
  • 4 tablespoons butter/ olive oil combination
  • 1 cup dry white wine
  • 1 tablespoon butter, softened
  • 2 tablespoons drained capers
Directions

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.


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4.8 31
My husband hates fish. My husband now LOVES fish. This is awesome! I had a fresh caught Chilean Sea Bass so that's part of the reason why this was so good. I made two additions: added two tsp minced garlic and 2 sliced scallion bulbs to the pan after deglazing. HINT: saute some minced garlic in another large pan and add a bag or two of fresh spinach to pan. Sprinkle some lemon juice over spinach to preserve green color. Turn off heat and keep covered for about 5 mins. You will have fabulous wilted spinach to make a bed for the Sea Bass to be served on. Family raved over this! item not reviewed by moderator and published
Simple, buttery and delicious. I used a sea bass steak, rather than fillets, and cooked it 5 minutes on one side and about 4 on the other. The cooking oil was pretty black, so I dumped it and added fresh butter and oil. Didn't have capers, so I sautéed garlic and shallots before adding the wine. Finished with butter and parsley. Perfect meal. item not reviewed by moderator and published
A subtle yet delicious way to prepare sea bass! I followed the recipe exactly and the result was heavenly. Served with herbed rice along with our garden zucchini and tomatoes in oil/garlic/shallots/basil, S & P and parsley, all from our garden. A perfect summer evening meal with some pinot grigio. This recipe "works." item not reviewed by moderator and published
"Chilean Sea Bass" is just a US trade name for the Patagonian toothfish. item not reviewed by moderator and published
This is most certainly one to keep on hand! My first attempt was a massive failure because I followed the directions and utilized high heat and burnt the fish. However, my next attempt was a huge success! I used grape seed oil because of its higher smoke point and no more than medium heat. Be sure to highly season your flour mixture, or salt the fish prior to dredging. My daughter and I are not a fan of sea bass so I used king salmon, and it was amazing. I have also used this base recipe for shrimp, red snapper and cod. The glaze is a must, should not be passed up. I don't recommend using white wine vinegar because it makes it to pungent, any wine is good I have tried white and red. I am grateful for the recipe! item not reviewed by moderator and published
Amazing! I followed the recipe exactly expect for adding shallots and some garlic during the deglazing with with wine - perfect!!! Capers are a must item not reviewed by moderator and published
Wow. Who knew something so simple could be so good? I've made this lots of times. I've tried other fish - none as good as sea bass. I generally stick very close to the recipe; my favorite variant is with the Japanese red pepper blend (shichimi) in lieu of salt & pepper. Mmm! item not reviewed by moderator and published
Very good recipe and so easy to make. I cooked a bit longer and it was not dry at all. Served it with a green salad and quinoa. Yum! item not reviewed by moderator and published
I made this for my boyfriend and he called it "phenomenal" so I have to give it 5 stars for the end result. I made the mistake of using I Can't Believe It's Not Butter in the interest of being better for his high cholesterol, and I smoked up the whole house and set off the fire alarm as a result. I'll try it next time with regular butter and I'm assuming I won't have this problem. I served this over a bed of roasted bok choy, and he declared the meal "better than in a restaurant!" I'll definitely be making this any time Chilean Sea Bass goes on special. item not reviewed by moderator and published
I love the simpicity of this recipe and how it lets the fish shine. Amazing! item not reviewed by moderator and published
This was an delicious recipe. Very easy to make. item not reviewed by moderator and published
Utterly delicious! Underscored the natural goodness of the fish. item not reviewed by moderator and published
Yummy! Simple but special! item not reviewed by moderator and published
I wish I could give this a 10* because it is that good! I'm learning that it does not take a lot of ingredients to make a meal great... this was FANTASTIC!!!! One of the best fish dishes I have made and I cook fish all the time. I will for makes this again. item not reviewed by moderator and published
Highly recommend this simple, but very delicious recipe. item not reviewed by moderator and published
The best way to cook Sea Bass! item not reviewed by moderator and published
This is the best fish recipe I have ever made. I made it in a cast iron skillet with mushrooms and finished it off in the oven. item not reviewed by moderator and published
Made this dish for my father and step-mother she said it was better than dining at a restaurant. It was easy to make and tasted absoutely delish!!!! item not reviewed by moderator and published
I made this with sauteed baby bella mushrooms over wilted spinach - perfect combination. This recipe is much better than any marinade I've used. You can completely taste the fish, and with the price of sea bass I want to appreciate the fish. I cut down on the capers a bit though . . . item not reviewed by moderator and published
I served this with sauteed mushrooms made with the same sauce and my very picky brother and mother LOVED the Sea Bass and the mushrooms!! Really delicious. I ran out of Sea Bass and made some of the recipe with Salmon. It did not taste very good with the Salmon. item not reviewed by moderator and published
I made this recipe and I must say it was easy, delicious, and impressive. I served the fish and its sauce over a bed of wilted spinach sauteed in shallots, garlic, butter, Evoo, and salt and pepper. I used a pan searing flour to get a nice crust on the fish. Living in the rural Northeast, it?s often difficult to get quality cuts of fish, and specialty items such as Chilean sea bass. I purchase all my seafood from Great Alaska Seafood. Their seafood is exceptionalin quality, taste, and price and they deliver directly to my door. So between the wonderful recipes provided by the food network?s website and the large variety of fantastic seafood from Great Alaska Seafood, I am a star in the kitchen. I definitely recommend this recipe. item not reviewed by moderator and published
My All Time Favorite Fish recipe. I love Chilean Sea Bass and I won't EVER cook it any other way. I use to always order this in restaurants and never thought I could make this at home. I love the fact that it is so simple and easy to cook up with only a few simple ingredients that are always in my cabinet. Love it, love it, love it!!! Hope you enjoy it as much as we do! item not reviewed by moderator and published
THIS WAS THE FIRST TIME I TASTED AND MADE SEA BASS AND I ASSURE YOU IT WILL NOT BE THE LAST. WHAT A SILKY, RICH FISH. I WANTED TO TASTE THE FISH AND NOT THE SAUCE. I PREPARED IT WITH A THIN FILM OF FLOUR WITH S & P. SAUTEED AT MED-HI HEAT FOR APPROX 3 MINUTES PER SIDE. IT WAS GOLDEN AND MOIST AND SUCCULENT. NEEDED NO EXTRA SEASONING OR SAUCE. AN EXPENSIVE FISH, YES. SAVE IT FOR A NICE OCCASION OR CREATE YOUR OWN OCCASION. item not reviewed by moderator and published
We couldn't find sea bass, so we substituted halibut filets and they worked great. Next time we may use less oil because ours came out a tad oily. Other than that, a fantastic dish! item not reviewed by moderator and published
This is easy to make and a huge hit. From start to finish, this usually takes me about 15 minutes. You can also try this recipe with halibut and it's just as tasty! Suggested modifications: I add about 1/2 tsp of garlic powder and salt and pepper to the flour and mix it well, then I coat the fish. I also add the juice of a half of fresh lemon to the sauce after I reduce the wine. item not reviewed by moderator and published
What more could you ask for. I added fresh lemon juice to the oil and butter for extra flavor. item not reviewed by moderator and published
When you find fresh seabass, use this recipe! Perfect! item not reviewed by moderator and published
Crisp on the outside yet tender and sweet meat. A real delicacy. item not reviewed by moderator and published
I have been trying different fish recipes every monday for a year now and this by FAR is the easiest and best tasting yet. item not reviewed by moderator and published
WONDERDUL AND EASY item not reviewed by moderator and published
I HAVE TRIED SEVERAL WAYS TO PREPARE MY HUSBAND'S FAVORITE FISH. THIS EASY RECIPE IS HANDS DOWN THE BEST!!! item not reviewed by moderator and published
So, it's not like you discovered an America!!! <div><br /></div> item not reviewed by moderator and published
Thats so sweet!!!! item not reviewed by moderator and published
FN_BlackSeaBassAvocadoTomatillo_BobbyFlay_s4x3

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Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish

Recipe courtesy of Bobby Flay