Sea Bass With Red Pepper Sauce
The Chilean sea bass may be a piscean imposter (it's actually a Patagonian toothfish), but it's no fake when it comes to flavor. The reason sea bass went from zero to the hero of seafood menus around the world is because it tastes wonderful. And it tastes wonderful all on its own, so you can just quickly pan sear it and serve with a squeeze of lemon. But it also lends itself to more creative interpretations, like this one. The red pepper-shallot-garlic sauce can be spiced to your preference — from mild to sub-atomic — and when paired with properly cooked sea bass it goes from being great to gastronomically significant.
2 pounds of Chilean sea bass
3 Garlic cloves minced
1 shallot sliced
1 red pepper sliced
½ 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 450ª.
Pour oil into a pan and heat on high.
Once the oil heats up, place the fish into the pan and allow to cook for five minutes. Turn over and cook for 4 minutes longer.
Place pan into the preheated oven for 5 minutes.
Pour in some olive oil into another pan and heat on 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 fish from the oven and place it on a serving plate, tented with foil.
Place the red pepper mixture into a blender or food processor and add the balsamic vinegar, salt and black pepper. Blend until smooth.
Spread the sauce on a plate and serve the fish directly on top. Serve with a wedge of lemon if desired.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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