Monday, April 4, 2011

chilean sea bass.....making it light....delicious & buttery kitchen! kitchen!

Chilean Sea Bass Steaks
The fish itself is insanely delicious no matter what you do with it.
Simply baked with just a light seasoning of salt & pepper,
then served with baby bok choy and green onions cooked in its' juices
is an absolute delight!
2 chilean sea bass steaks
Seasoned lightly with sea salt and freshly ground pepper
Sear one side for less than a minute; cover with foil and bake for 10 minutes or so in 400 preheated oven in an oven safe pan until cooked but not overdone. (test by poking a fork to the meat).
Transfer to a platter; keep warm and set aside
In the same pan with the fish juices, add a little wine wine and a teaspoon of butter and cook the bok choy and green onions until welted on the stove top.
Scatter all over the fish juices and all.

Serve with boiled potatoes or plain cooked basmati rice.

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