I love chilean sea bass, and I also love bourbon. So I thought, why not put them together. So I did, and I made bourbon glazed Chilean sea bass. A delightful dinner for two.
Crispy Black Sea Bass
Today’s recipe is crispy black sea bass. A delightful time saver fish recipe.
The skin is crisped by frying at a relatively high temperature in a combination of oil and butter. The pan is deglazed with ponzu sauce and lemon to create a sauce, which is lightly drizzled over the fillets.
Chilean Sea Bass
Chilean sea bass is a marvelous fish, its a treat yourself to something nice fish, a celebration of a meal fish, and maybe even an impress your date, boss or mother fish. If you plan on making this a celebratory meal I think you should pair it with a New Zealand Sauvignon Blanc or a French Chardonnay, you’ll need a robust character of a wine to complement this meal.
I’ve been experimenting with dried ingredients recently, so I purchased a tub of dried porcini and added them to this dish. They pack a real nutty punch, and they do a good job on complementing the Chilean sea bass. No need to go crazy and add too many flavors, salt, scallions, rice wine vinegar and a little garlic is all that is required. You can serve with some wilted spinach or if carbs are desired, some steamed rice or sautéed potatoes.
As you can see I included a generous amount of sauce, your fish will be swimming in nuttiness and look how pretty it looks…
