Pan Seared Chilean Sea Bass

Step 1

Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.

Step 2

Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.

Step 3

Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.

Step 4

If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.

Step 5

Transfer the filet to a plate and allow to rest a few minutes.

Step 6

Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).