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.
Sea Bass is a great choice for your dining experience.
- 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
- 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
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.
Place potatoes in medium microwave-safe bowl and microwave on high 4 minutes or until tender (or boil potatoes on stovetop, if desired).
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.
Place scallions in same skillet; cook 1 minute or until slightly softened and charred in spots.
Divide yogurt, potatoes, fish and scallions between 4 plates. Spoon green juice around fish and garnish with cilantro.
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