Sauteed Chilean Sea Bass

Jun 08, 2023June 8, 20230 1

Sauteed Chilean Sea Bass with Capers and White Wine Sauce

by The Chefin Seafood

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

490

Sugar

Fat

24g

Chilean Sea Bass is a delicious and versatile fish that can be prepared in many different ways. Sauteed Chilean Sea Bass is a classic recipe that combines the fish with white wine and capers to create a flavorful and savory dish. Chilean Sea Bass is a popular choice for seafood lovers due to its mild flavor and flaky texture. This recipe is perfect for a special occasion or a romantic dinner at home. Serve the fish with a side of vegetables or a salad for a complete and healthy meal.

Instructions

1.	Place the seasoned flour (salt and pepper) in a shallow dish.
2.	Dredge the Chilean sea bass in the flour, shaking off any excess.
3.	Heat the butter and olive oil in a large skillet over medium-high heat.
4.	Add the fish and cook until golden brown and crisp, about 3-4 minutes per side.
5.	Remove the fish from the pan and keep warm.
6.	Add the white wine to the skillet and bring to a boil.
7.	Reduce the heat and simmer for 2-3 minutes, or until slightly reduced.
8.	Add the butter and capers to the skillet and stir until the butter is melted and incorporated.
9.	Serve the fish with the white wine sauce over the top.

PROS

Sauteed Chilean Sea Bass is a healthy and delicious choice for seafood lovers.

The dish is simple to prepare and can be made in less than 30 minutes.

CONS

Chilean Sea Bass is an expensive fish, which may not be accessible to everyone.

The dish is high in calories and fat due to the added butter in the recipe.

HEALTH & BENEFITS

Chilean Sea Bass is high in omega-3 fatty acids, which have been linked to various health benefits, such as reducing inflammation and improving brain function. The dish is also low in carbohydrates and high in protein, making it an excellent choice for those on a low-carb diet.

	1 cup flour , seasoned with ( for dredging )
	salt and pepper
	1 1/2 - 2 lbs chilean sea bass fillets
	2 tablespoons butter
	2 tablespoons olive oil , combination
	1 cup dry white wine
	1 tablespoon butter , softened
	2 tablespoons drained capers