This is one of our favorite fish dishes when fresh* sea bass is available (caution: sea bass is expensive at $20 or greater per pound). Cooking options are pan searing, grilling or broiling. We pan sear and then finish in a hot oven. Seared and topped with the sauce creates a nice crust and delicious flavor. Serve with rice and maybe lightly steamed sugar snap peas. Easy to fix and will not disappoint! Here are the instructions:* I found Chilean sea bass has always been shipped frozen even to the best of fish markets
Serves 6 (adjust fish quantity as needed)
Ingredients:
Pre-heat oven to 400 degrees
In a non-corrosive saucepan combine the marmalade, horseradish, garlic, parsley, Tabasco sauce, lime or lemon juice, pineapple juice, rum and oil.
Season fish with a little olive oil, salt and pepper.
Pre-heat cast iron skillet to hot.
Pan sear the fish in heavy cast iron skillet about 3 minutes per side, depending upon the thickness. Baste the fish as it cooks with the marinade.
Finish in oven for about 5 minutes
Serve the fish with a tablespoon or so of the marinade.
Optional Grill or Broiler:
Marinate the fish in combined ingredients for 1 1/2 hours.
Remove the fish from the marinade and transfer the remaining marinade to a small saucepan and bring it to a simmer.
Heat grill or broiler.
Grill the fish for 3 to 5 minutes per side, depending upon the thickness. Baste the fish as it cooks with the marinade. Done when fish flakes easily with a fork.
Serve the fish with a tablespoon or so of the marinade.
Here's an alternative recipe for striped bass but could work well with sea bass:
- 6 Chilean sea bass filets (~1/2 lb each)
Ingredients:
- 1/2 cup orange marmalade
- 2 tablespoons bottled white horseradish
- 3 teaspoons minced garlic
- 1/4 cup chopped parsley
- 1/2 teaspoon Tabasco sauce (optional)
- 2 tablespoons fresh lime or lemon juice
- 1/2 cup pineapple juice
- 2 tablespoons dark rum (optional)
- 1/4 cup oil
- 1/2 teaspoon salt
- fresh ground black pepper
Pre-heat oven to 400 degrees
In a non-corrosive saucepan combine the marmalade, horseradish, garlic, parsley, Tabasco sauce, lime or lemon juice, pineapple juice, rum and oil.
Season fish with a little olive oil, salt and pepper.
Pre-heat cast iron skillet to hot.
Pan sear the fish in heavy cast iron skillet about 3 minutes per side, depending upon the thickness. Baste the fish as it cooks with the marinade.
Finish in oven for about 5 minutes
Serve the fish with a tablespoon or so of the marinade.
Optional Grill or Broiler:Marinate the fish in combined ingredients for 1 1/2 hours.
Remove the fish from the marinade and transfer the remaining marinade to a small saucepan and bring it to a simmer.
Heat grill or broiler.
Grill the fish for 3 to 5 minutes per side, depending upon the thickness. Baste the fish as it cooks with the marinade. Done when fish flakes easily with a fork.
Serve the fish with a tablespoon or so of the marinade.
Here's an alternative recipe for striped bass but could work well with sea bass:
Grilled Striped Bass
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