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…
I’m sure I don’t have to tell you that Chilean sea bass must not be overcooked, but just in case, always err on the side of caution when cooking. Chilean sea bass is a flaky fish so you don’t want your fillet to collapse and become rubbery on you. Once you cook it just right you get that signature buttery taste which will leave your taste buds begging for more. I promise.
- 1 cup dried porcini
- 1 tbsp butter
- 4 scallion (chopped)
- 2 garlic cloves (sliced)
- 1/4 tsp kosher salt
- 2 8oz Chilean sea bass fillets
- 1/4 tsp kosher salt (for Chilean sea bass)
- 1 tbsp olive oil
- 2 garlic cloves (sliced)
- 4 tsp rice wine vinegar
- Place mushrooms in a colander and run under cold water to remove any grit still in the mushrooms.
- To rehydrate the mushrooms place in a container with a lid and pour almost boiling water over them and cover. It should take approx. 30 mins.
- Once mushrooms are rehydrated strain them but be sure to collect the mushroom juice to add to the fish later.
- Transfer mushrooms onto some paper towel to remove excess water and set aside.
- Heat butter in shallow fry pan on medium heat until butter is melted and then add scallions and garlic.
- Once the scent from the garlic and scallions is released add the mushrooms and toss until mushrooms are cooked through then add salt and give a final toss. Be careful not to burn the garlic and scallions, reduce the heat if they begin to brown.
- Once mushrooms are cooked keep warm while you cook the fish.
- Heat oil in fry pan with a lid on high and add garlic. Toss until the scent of the garlic begins to release.
- Season fish fillets with salt and place in pan, lower heat to medium and cover.
- Add rice wine vinegar to 1 cup of mushroom juice and pour into pan with fish.
- Gently shake fillets around pan to make sure they do not stick and the cover once more. Cook for 8 minutes.
- Once fish is cooked, place fish fillets in two separate bowls and divide mushroom sauce between the two, then top both fillets with mushroom mixture and serve.
- My porcini mushrooms were already sliced, so if you purchase your mushrooms whole, make sure to slice them before rehydrating.