Sauteed Chilean Sea Bass
- Total Time:
- 17 min
- 5 min
- 12 min
- 4 servings
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.
Plate fish and drizzle sauce around each fillet.
Recipe courtesy Chef Ehab Habishi
Recipe courtesy of Robin Miller