Chilean Sea Bass with Light Soy and Chive Sauce

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My husband and I enjoyed this recipe very much. I didn't have fish stock so used chicken, but it was fine. Very light, great flavors, visually appealing. A little tricky to get everything to come out on time but it was worth the effort!

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Just fixed this for dinner tonight and was very happy about the end result. My 10 yr old, who doesn't like fish loved this meal. This is going into the family vault of recipes. I took the suggestions of clam juice and didn't add any salt due to the soy sauce. It came out perfect. Any of you are questioning trying this recipe ... get the fish, butter and your frying pans out cause it is so worth it.

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On the plus side, the dish was very visually appealing and all the different elements worked well together. However, the sauce tasted too strongly of soy sauce. I think it would have been better without it.

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This dish was one of the best I've ever had - either prepared by me or in a restaurant. There were things about the recipe that I questioned, but prepared it the way it said to with the exception of the clam juice - we exchanged that for the fish stock. The layering of the different items and the different textures was amazing. Everything worked so well together and nothing overpowered one ingredient over the other. I have actually forwarded this recipe to our wedding caterer! Try it, you won't be disappointed.

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I have made this time and time again. Fabulous recipe and very easy to make. Substitute the clam juice for fish stock and use some bottled fish sauce for more flavor. Also, a thicker meaty fish (like Halibut can be subsituted for seabass. Just put a pat of butter on fish during cook time.