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Sauteed Chilean Sea Bass Recipe

Sauteed Chilean Sea Bass

Recipe courtesy Chef Ehab Habishi

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on May 11, 2010

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    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 . . .

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  • on March 22, 2010

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    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.

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  • on February 20, 2010

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    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.

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  • on December 16, 2009

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    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!

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  • on July 30, 2009

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    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.

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  • on October 03, 2006

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    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!

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  • on July 11, 2006

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    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.

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  • on February 13, 2006

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    What more could you ask for. I added fresh lemon juice to the oil and butter for extra flavor.

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  • on November 07, 2005

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    When you find fresh seabass, use this recipe! Perfect!

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  • on May 10, 2005

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    Crisp on the outside yet tender and sweet meat. A real delicacy.

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