Preparing an elegant piece of fish has never been easier. This is the ultimate dish when guests need to be impressed and time is limited! This perfectly seared Chilean sea bass with a spicy roasted red pepper sauce is just what the chef ordered!
On a random weekend this summer our friends Tanya and Bo, invited my husband and I over for a very last minute BBQ. Considering I am usually the one who invites people to gatherings at my house, I was thrilled to be a guest and gratefully accepted.
Tanya and Bo also happen to be two of my favorite friends to party with. Tanya is the creator of one of my favorite Roasted Eggplant Salad recipes. She is a gem 🙂
Upon entering their house I was ushered into the kitchen by my friends and told to unwrap a “package”. The salty, fresh ocean smell that traveled into my nose as I opened the package immediately intrigued me. Inside the package was…get ready for this…10 POUNDS of fleshy, white Chilean Sea Bass.
“Bo, who are you planning on feeding with this? There are 6 of us! “
“Don’t worry the rest will be stopping over just in time for the food.” Bo proclaimed. Naturally I thought, that’s how we roll. At their house people trickle in all throughout the night…
My friends both looked at me with hope in their eyes and said, “Can you do something with this? We wanted a good piece of fish for dinner but when we brought it home we had no clue what to do with it.” I smiled, accepted the offer and escorted them out of the kitchen so that I could create our dinner.
As a side note, Chilean Sea Bass is not sea bass at all, its correct name is Patagonian Tooth Fish and it lives in the cold waters of the Atlantic and the Pacific. It ranks as one of the higher priced fishes but the flavor payoff is well worth the extra bucks.
With a fish this beautiful I find that using simple flavors that enhance the fish’s natural sweetness and texture is the only way to go. I decided to pan roast the fish because it combines the best of both worlds: the pan sear allows for a crispy and brown exterior and the oven finishes it off quickly while sealing in all the juices. But I also love some heat and sweetness combined with that delicate flesh.
***By the way I have a great tutorial on pan searing fish right here***
We already had some grilled peppers so I just combined it with a few extra aromatics. A simple but very delicious dish put smiles on my friends’ faces and left them asking for the recipe…so here it is, my fish tale of a Chilean sort.
Pan Roasted Chilean Sea Bass with Roasted Red Pepper Sauce
- 2 Pounds of Chilean Sea Bass
- 3 Garlic Cloves Minced
- 1 shallot sliced
- 1 red pepper sliced
- ½ a cup of water
- 1 tbsp of balsamic vinegar
- A pinch of red pepper flakes more if preferred
- Extra Virgin Olive Oil
- Salt and Pepper
Preheat oven to 450-degrees. Pour oil into a pan and heat on high.
Once the oil heats up, place the fish into the HOT pan and allow to cook for five minutes. Turn over onto the other side and cook for 4 minutes.
Place pan into the preheated oven for 5 minutes.
Pour in some olive oil into another pan and turn the heat to medium high.
Add shallots, garlic, red pepper flakes and sliced red pepper. Cover with lid and cook over medium heat until lightly browned and soft; about 5-7 minutes.
Remove pan from the oven and place fish on a serving plate, tented with foil.
Place the red pepper mixture into a blender or food processor and add in balsamic vinegar, salt and black pepper. Whizz it all up until super smooth. Taste for seasoning.
Spread the coulis on a plate and serve fish directly on top. Serve with a wedge of lemon if desired.