Seared Chilean Sea Bass with Potatoes & Herb Sauce
I never order fish when dining out unless it is cod or Orange Roughy. I don’t like a really fishy tasting fare.
My husband orders all types of fish dinners and keeps trying to get me to taste it.
But it wasn’t until I saw this Seared Sea Bass that I was able to get out of my comfort zone.
These are the INGREDIENTS You will need:
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
These are the INSTRUCTIONS For preparation:
Make the Green Sauce:
- 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.
Even though it wasn’t square and topped with tartar sauce I decided to give it a try.
I really liked the flavors of the way this sea bass was prepared. And before I knew it, I had eaten about half the dinner!
I guess I was so focused on the fact how delicious this Sea Bass was I totally missed my husband went and ordered his own dinner!
The green herb sauce really complimented the fish.
It was so delicious! And of course, when I find a food I like it has to become a part of my recipe box.
Here is the recipe I opted to use at home. I am glad I did!
Seared Chilean Sea Bass with Herb Sauce
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:
- 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).
For the Potatoes, Fish & Assembly:
- 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.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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