Sauteed Chilean Sea Bass

Hey Jude's Note:

This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 cup flour, seasoned with (for dredging)
• salt and pepper
• 1 1/2-2 lbs chilean sea bass fillets
• 2 tablespoons butter
• 2 tablespoons olive oil, combination
• 1 cup dry white wine
• 1 tablespoon butter, softened
• 2 tablespoons drained capers

Directions:

1. Preheat oven to 200°F.
2. Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
3. Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
4. Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
5. Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
6. Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
7. Place fillets on individual serving plates and drizzle sauce around each fillet.

Reviews

[Chef #1070144]

Like Bergy, I cut the recipe in half to make a meal for two. White sea bass is no more a bass than Chilean Sea bass, but both have firm white flesh and no strong-flavored lateral line. I served it with boiled red potatoes and haricots vert (French for green beans, but in fact young beans about 1/8 - inch in diameter).

[JanuaryBride]

My fish turned out a little too brown by cooking on almost high. . .next time I will cook it on medium-high. And next time I will add a little extra butter and some cornstarch to the sauce. Thanks for posting!

[mama smurf]

This was wonderful. I did take the suggestion and added some of the dredging flour to the hot oil but I also sauteed some minced garlic and onion in the oil first for a little more flavor...not that it needed any. It was delicious and very easy to do.