Pan Fried Chilean Sea Bass with Ginger Sesame Glaze

A sweet and spicy sauce sea bass elevates this pan-fried Chilean sea bass recipe to greatness.

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 471kcal

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

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.

Tips For Success - How to Successfully Pan Fry Sea Bass

Creating a golden-brown crispy skin and sea bass flesh is essential for a delightful contrast to the flaky tender buttery meat.

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.