Receta Chilean Sea Bass...
Similar to Pavlov's Dog...when the boy smelled what was cooking for dinner, he came barreling down the stairs, with the mister right behind...the way to a man's heart is through his stomach, via his nose! The boy circled the kitchen until I finally called him to dinner...he sat down, inhaled his food, pronounced it great and then disappeared back upstairs. The mister, as per normal, took one look at his plate and said, "That better not be pepper on my chicken!" Me: "Au contraire! I hate to disappoint but that's not chicken, nor is it pepper...it's Chilean Sea Bass and it's got a little Za'atar on it." Mister: "What the hell is zither?" At this point I was again reminded that what he doesn't know is for the best...Me: "Nothing, just eat it, you'll like it." And he did. He ate it all, and if there had been a hook, line and sinker he would have eaten that, too!
In this post I told you about my first experience with Certified Steak and Seafood Company, it was the best steak we have ever had! Well, this is my second experience with them, and it definitely won't be my last. We were sent some beautiful Chilean Sea Bass fillets just last week...they arrived frozen and I put them into my freezer until I was ready to prepare them...it could not be easier! Even in a city where I can get fresh seafood almost anywhere, I love the convenience of having it delivered to my door.
Chilean Sea Bass has a wonderful taste, with a firm texture which flakes easily and since the taste is mild, and not fishy, it lends itself to flavorful sauces or seasonings or, it can easily stand on it's own with just the bare minimum - salt, pepper and a squeeze of lemon!
The picture above is from Certified Steak and Seafood Company, and you can see just how beautiful this fish is! Just look at that...imagine the heat from the fish releasing the flavors from the rosemary and capers it's resting on...now that would be a fabulous meal! But, I have to say, I do love the way our Chilean Sea Bass turned out...with just the right amount of zing!
Za'atar is used in Middle Eastern cooking and I just recently discovered
it...it has a very citrus-y flavor, so it works great with fish,
chicken or pork or even mixed with olive oil and vinegar for a delicious
vinaigrette. (I purchased Za'atar at Whole Foods.) I mixed Za'atar with flour, dredged the fish in it and
then fried it until it was browned on both sides and then I put it into
the oven to finish cooking - the fillets were about an inch and a half
thick so they needed a little more time to cook. Once they came out of
the oven, I removed them from the pan and made a quick cream sauce. I
served our fillets with the sauce and...cue the drums...they were
amazing! I will make this again and again...I think this might even
have knocked the mighty salmon from my #1 fish spot! But I probably
lovers at every turn!
Chilean Sea Bass - Pots and Pins
- 2 Chilean Sea Bass fillets, about 8 oz. each, skinless
- 2 tablespoons flour
- 2 teaspoons Za'atar
- 2 tablespoons olive oil
- juice from 1 lemon
- 1/2 cup cream
Preheat oven to 350 degrees. In a small bowl combine flour and Za'atar and mix well with a whisk. Dry fish fillets with a paper towel. In an oven proof skillet (a cast-iron pan works great) heat oil over medium-high heat until hot. While oil is heating, dredge each fish fillet in flour, coating on all sides, then tap fish gently to remove any excess. Place fillets in hot oil, cook on one side for about 3 minutes, until browned, then turn and repeat on other side. Remove pan from heat and put into oven for fillets to finish cooking. (Our fillets were about 1 1/2-inches thick so they required 15 minutes in the oven to finish cooking. If you fillets are not as thick, reduce the baking time.) Bake fillets until they flake easily, about 10 to 15 minutes, be careful not to over bake!
Remove fillets from oven, set skillet on stove over medium heat, remove fillets to a plate and cover with a lid to keep warm. Add the lemon juice to the skillet, stirring with a wooden spoon to incorporate all of the flaked off flour/seasonings then stir in the cream. Bring up to a boil, but do not allow to boil. Remove from heat. Spoon a little of the cream sauce over each fillet. Serve immediately. Serves 2.
Hurry!! Claim this coupon for $25 off until February 28th!! I'm telling you, you won't be disappointed!
This is a sponsored post brought to you by Certified Steak & Seafood Company who I have partnered with for this promotion...but the opinions expressed here are my own...I can be bought but not with a piece of fish!