Chilean Fish (Print Version)
# Ingredients:
01 -
Four pieces of Chilean sea bass, 6 oz each.
02 -
Half a cup of unsalted butter, split in half for later use.
03 -
Freshly cracked black pepper and salt to taste.
04 -
One tablespoon of garlic, minced finely.
05 -
A tablespoon of finely chopped shallots.
06 -
Quarter-cup of dry white wine.
07 -
One-fourth cup chicken stock.
08 -
One tablespoon of freshly squeezed lemon juice.
09 -
One tablespoon of fresh parsley, chopped up.
# Instructions:
01 -
Use paper towels to dry your fish and sprinkle on some salt and pepper.
02 -
In a skillet, sear the fish on each side for about 4-5 minutes using two tablespoons of butter, until both sides are golden brown. Move them off the heat once done.
03 -
In the same skillet, sauté the garlic and shallots with the rest of the butter. Pour in the wine and chicken broth, letting the mix simmer for about 2-3 minutes.
04 -
Add the lemon juice and parsley to the pan, stir it in, and place the fish fillets back into the sauce. Spoon the sauce over the fish before serving.
# Notes:
01 -
Pick fish with a firm texture and no strong odor.
02 -
Completely dry your fish fillets before you cook them.
03 -
Heat butter slowly to keep it from burning.