Herb-Steamed Chilean Sea Bass

Herb-Steamed Chilean Sea Bass created by Caroline Cooks

this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Cut the sea bass in half horizontally.
  • Season the inside with salt and pepper and fill the center with the chopped herbs.
  • Reassemble the sea bass and season the outside with salt and pepper to taste.
  • Wrap in plastic wrap.
  • Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
  • To assemble: Remove the plastic wrap.
  • Use a very sharp knife to cut the fish into eight 2-inch wedges.
  • Choose a flat, colorful plate to set off the dramatic form of the fish.
  • Stand one wedge on its end and show the herb filling of the other.
  • Garnish with fresh herbs.
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RECIPE MADE WITH LOVE BY

@catalinacrawler
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@catalinacrawler
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"this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it."
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  1. Caroline Cooks
    Very delicious! Didn't cut in half, since my fillets were only 1/2" thick, but I used the herbs with some minced garlic (as Ravenseyes suggested) and drizzle with some fresh lemon. YUM!
    Reply
  2. Caroline Cooks
    Herb-Steamed Chilean Sea Bass Created by Caroline Cooks
    Reply
  3. Caroline Cooks
    Herb-Steamed Chilean Sea Bass Created by Caroline Cooks
    Reply
  4. susie cooks
    This is wonderful! I followed Ravenseye's advice and added very thinly sliced garlic and sliced lemon. Delicious. The aroma was just great when I open up the wrap. Since it was just for me I did a half recipe and then with the leftovers I am going to have that with a salad for lunch tomorrow. I think that will be really nice.
    Reply
  5. Ravenseyes
    This was a prefectly wonderful dish that I added to our seafood buffet yesterday - the seasoning just about dead on - I added a little garlic and lemon butter on the side for those that wanted to crank it up a notch and it seemed that most did so I perhaps next time I would add a clove of mashed garlic to the herb mixture and throw in a few lemon slices - made for zingo 2008
    Reply
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