Chilean Sea Bass
Chilean Sea Bass
4 (5 oz.) fillets
Thaw in Refrigerator. When thawing, remove from plastic packaging. Cover and refrigerate below 38°F. Once thawed, consume within one to two days.
Quick Thaw Method: Unpackage desired number of fish fillets and place in a sealable plastic bag. Remove as much air from the bag as possible and immerse in cold water for approximately 30 minutes.
SEAR ROAST: Preheat oven at 300°F. Pat dry and season desired number of fillets. Preheat an oven-proof skillet with 2 tsp. of cooking oil to medium-high. Carefully place Sea Bass in hot pan. Cook for 6 minutes on first side. Carefully turn fish then place skillet into preheated oven. Cook for 8-10 minutes or until fish is opaque and reaches an internal temperature of 145°F.
PAN SAUTE: Pat dry and season desired number of fillets. Preheat a skillet with 2 tsp. of cooking oil to medium-high. Place Sea Bass in pan and cook for 5-6 minutes. Turn and cook an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F.
BROIL: Preheat broiler and position top rack 2-3" from broiler. Pat dry desired number of fillets. Brush with olive oil or melted butter, season and place on an oven proof, foil-line baking sheet. Broil Sea Bass 5-6 minutes, turn fillets and broil an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F
GRILL: Preheat grill to medium or 400°. Season/oil grill grates. Pat dry and season desired amount of fish fillets. Spray fillets with nonstick cooking spray and place on grill. Grill fillets covered 5-6 minutes, turn fillets and grill an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F.