Chilean Sea Bass with Potatoes & Herb Sauce

Seared Chilean Sea Bass with Potatoes & Herb Sauce ~I never order fish when dining out unless it is cod or Orange Roughy. My sister orders all kinds and keeps trying to get me to taste it. But once when I was a kid I choked on a bone and that replays in my mind over and over. We always spent Christmas with my aunts and uncles at Lake Okechobee in Florida and ate our catch. I never had to worry though, my boy cousins always through my catch back saying they were too small. That was ok, I liked peanut butter better. My Yorkshire Pudding will go perfectly with the Seared Chilean Sea Bass.

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Seared Chilean Sea Bass with Herb Sauce

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

 

Sea Bass is a great choice for your dining experience.

Course: Dinner

Cuisine: American

Keyword: bass, date night

Method: Stove Top

Skill Level: Advanced

Servings: 4

Calories: 110 kcal

Author: Marilyn

Ingredients

For the Green Sauce:

• 2 celery stalks roughly chopped
• 2 cups packed fresh cilantro
• 1 leek dark green top only, roughly chopped
• Juice of 1/2 lemon
• Pinch of kosher salt

For the Potatoes, Fish & Assembly:

• 1 pound small fingerling potatoes
• 4 pieces 4 ounces each Chilean sea bass
• Kosher salt
• 2 tablespoons olive oil
• 8 scallions trimmed
• 1/2 cup Greek yogurt
• Cilantro sprigs for garnish

Instructions

Make the Green Sauce:

1. Puree all ingredients in blender until smooth. Pour into a fine-mesh strainer set over a medium bowl. Let sit, stirring mixture in strainer occasionally so all juice drains into bowl; discard solids.
2. Place potatoes in medium microwave-safe bowl and microwave on high 4 minutes or until tender (or boil potatoes on stovetop, if desired).
3. Heat large skillet over medium-high heat until skillet is very hot. Pat fish dry with paper towel and season with salt. Pour oil in pan; place fish skin side-down in pan. Cook 4 minutes or until skin is very crisp. Turn and cook 2 minutes longer. Transfer fish to plate.
4. Place scallions in same skillet; cook 1 minute or until slightly softened and charred in spots.
5. Divide yogurt, potatoes, fish and scallions between 4 plates. Spoon green juice around fish and garnish with cilantro.

Recipe Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition Facts

Seared Chilean Sea Bass with Herb Sauce

Amount Per Serving (1 g)

Calories 110 Calories from Fat 23

% Daily Value*

Total Fat 2.5g 4%

Saturated Fat 0.5g 3%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 45mg 15%

Sodium 75mg 3%

Potassium 0mg 0%

Total Carbohydrates 0g 0%

Dietary Fiber 0g 0%

Sugars 0g

Protein 21g 42%

Vitamin A 4%

Vitamin C 0%

Calcium 2%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.