Recipe courtesy of Jaime Laurita
Save Recipe Print


Spicy Fruit Salsa:
Spicy Paste:
Sea Bass:
Potato Galette:
Mesclun mix


Spicy Fruit Salsa:

Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine, and refrigerate.;

Spicy Paste:

Combine the above ingredients together to form a spicy paste.

Sea Bass:

Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice mixture on the skin of the fish. Add 2 tablespoons of the oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

Potato Galette:

In a hot, 6-inch iron pan heat 2 teaspoons clarified butter till almost smoking. Layer potato slices in oil to cover pan and cook, weighted, until golden brown. Turn galette over and brown, weighted. 

Mesclun mix

To assemble dish: Plate the galette, top with a layer of mesclun greens and then the sea bass. Sprinkle cut chives over top. Serve with spicy fruit salsa.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Chilean Sea Bass*

Recipe courtesy of Tadich Grill

Grilled Chilean Sea Bass

Recipe courtesy of Enchantment Resort

Sauteed Chilean Sea Bass

Recipe courtesy of Ehab Habashi

Herb-Steamed Chilean Sea Bass

Recipe courtesy of Wayne Nish

Chilean Sea Bass with Spicy Fruit Salsa

Recipe courtesy of Jaime Laurita|Sarah McLachlan

Chilean Sea Bass and Oolong Tea Roulade

Recipe courtesy of Ellen Greaves

Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

Recipe courtesy of Michael Lomonaco

Chilean Sea Bass with Light Soy and Chive Sauce

Recipe courtesy of Maisonette

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories