Cellphone Chronicles – What I Tried This Week:
In a nut shell: A copy cat recipe from Season’s 52 Restaurant for Sea Bass with Ginger Sesame Glaze
Would I Make This Again?
I would. With some changes. Always trying to get more seafood into my diet, I jumped at the chance to try this restaurant quality meal for New Year’s Eve.
Delicate sea bass is a treat, but it’s so darn expensive and I’ve never had a sure-fire way to cook it. Implementing the method we used for steak and seafood in Culinary School, the entree is seared stovetop, then finished in the oven, it worked like a charm for thick sea bass fillets.
Points and Perks
- Perk: It’s a heathy restaurant quality meal.
- Perk: The glaze for the sea bass is amazing. Not too strong to overwhelm the delicate texture and flavor of the fish. The glaze recipe is a win.
- Perk: With a little pre-planning, it’s a pretty easy meal to make.
- Point #1: Sea bass is expensive.
- Point #2: I’ll ditch the mushrooms next time. They simply were too overwhelming in flavor. They didn’t seem to match the vibe of the recipe.
- Point #3: The restaurant served this over Wild Rice Pilaf. Again, it seemed like a flavor profile that didn’t fit or compliment the main attraction, the sea bass and snow peas. The bottom half of the meal, the pilaf and mushrooms, didn’t match the top half with the Asian theme of the glaze and the snow peas. Next time I’ll use plain white rice and perhaps Japanese Calrose rice.
More Related Recipes
Please note: The recipe in this article changes each week. If you want to save this recipe, please print out or download it, rather than save it to Pinterest. Next week, there will be a new recipe in its place. If you do happen to come back and not find the recipe you’re looking for, please email me and I’ll send it to you.
Pan Fried Chilean Sea Bass with Ginger Sesame Glaze
Equipment
- 1 Oven proof skillet French Carbon Steel or Cast Iron Skillet
Ingredients
- Sauce For Sea Bass
- 2 teaspoon Brown sugar
- 2 teaspoons Toasted Sesame Oil
- 2 teaspoons Tamari sauce or soy sauce
- 1 teaspoon Sriracha sauce
- 1 teaspoon Ginger fresh grated
- For The Pan Seared Sea Bass:
- 1 handfull Snow peas blanched. About 2 cups
- 8 ounces Chilean Sea Bass fillets about ½ pound total – divided for two servings
- 2 Tablespoon Unsalted Butter
- Green Onions or Chives For garnish
- 2 Cups Cooked White Rice Prepared according to package instrucitons
Instructions
- Prepare rice according to instructions and keep warm.
- Preheat oven to 400 degrees.
- Sauce for sea bass: In the meantime, use a whisk and mix together the Ginger Sesame Glaze by combing brown sugar, sesame oil, tamari or soy sauce, sriracha and fresh ginger. Set aside.
- Place a healthy handful of snow peas in a microwave safe bowl. Add enough water to partially cover and microwave on high for 60 – 90 seconds. Leave in the microwave while you prepare the sea bass.
- Pat the sea bass fillets dry with a paper towel.
- In an oven safe skillet, heat the butter over medium high heat. Once hot and the butter has melted and bubbles start to subside, add the sea bass fillets skin side down. Sear for 5 minutes, then turn and sear the flesh side for 5 minutes or until golden.
- Remove from heat and generously baste the flesh with the sauce . Transfer the pan to the oven and roast for 5 minutes. Baste again with the sauce right before removing from the oven.
- To serve, place a large spoonful of the rice on a plate. Top with a few of the drained snow peas and top each with a sea bass fillet. Sprinkle with chopped chives and serve immediately.
Notes
- Use a paper towel to pat the sea bass fillets thoroughly dry on both sides. A dry fillet will sear better, and prevent it from sticking to the pan.
- Don’t be afraid of heat. You want the fat to be at a shimmering stage, but not smoking.
- Cook the sea bass skin side down first. Once in the skillet, use a spatula to gently press the fillet to insure that the entire piece of fish will cook evenly.
- Patience: If the skin sticks to the skillet when you try to turn it, that means it’s not ready. The fillet should release easily when ready to turn.
- If cooking more than one fillet, don’t over crowd the fish. If the fillets are touching they basically steam rather than searing to a crispy stage.
Nutrition
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Lea Ann,
I am a fan of Karen’s too! I think it has been about fifteen years.
This is a tasty summer dish. Marinated grilled chicken breasts, lot of lemon and an olive tapenade-put me down!
Well I’m a little confused from the comments because I’m reading about your big Italian salad and others are talking about soups and peaches. Anyway, your comment that this was your best salad yet says a lot and I’ll be sure to add the Calabrese Antipasto Salad to the mix.
Thank you for the ‘shout out’ Lea Ann! I didn’t realize the recipe is not available on the Food & Wine website any longer. I’ll have to fix my post 🙂 We have yet to have a day where the weather has been nice and that we’ve been available to have a glass of wine outdoors! Can’t wait for those days to come again.
Lea Ann, I love fresh ripe peaches. They can be so much more than just in desserts. This recipe is proof! I don’t have access to Colorado peaches but the ones coming out of South Carolina are delightful too. Thanks for sharing the inspiration with us.
Velva
Lea Ann, just wanted to say that Aunt Lena’s Autumn Soup is our absolute favorite soup!! She gave me this recipe 50 years ago, after Danny & I were first married, and I’ve been making it ever since! It’s been passed down to our kids as well, and it’s always my go to soup when feeding a crowd. So many different things you can add to it. We love it with frozen corn added when you add the tomatoes, or green beans … can add whatever you have on hand. Anyway, thanks for publishing this … We can wholeheartedly recommend this soup … So delicious!!
I love lentils but don’t make them as often as I should! Love this weekly recipe!