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Pan-Seared Sea Bass with Chimichurri Sauce
Created by: Howcan Team
Ingredients
- 4 sea bass fillets (6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper to make the chimichurri sauce. Set aside.
- Season the sea bass fillets with salt and pepper on both sides.
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat.
- Once the oil is hot, add the sea bass fillets to the skillet, skin side down. Cook for 3-4 minutes until the skin is crispy and golden brown.
- Carefully flip the fillets and cook for an additional 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the sea bass from the skillet and transfer to a serving platter.
- Spoon the chimichurri sauce over the sea bass fillets and serve immediately.
- Enjoy your delicious pan-seared sea bass with chimichurri sauce!
Pan-Seared Sea Bass with Chimichurri Sauce is a delectable dish that combines the delicate flavor of sea bass with the bold, herbaceous taste of chimichurri sauce. This dish has its roots in South American cuisine, where chimichurri sauce is a staple. The dish gained popularity in the United States as chefs began to experiment with different ways to prepare sea bass. The key to a perfect Pan-Seared Sea Bass with Chimichurri Sauce lies in the quality of the fish and the freshness of the herbs used in the chimichurri sauce. Chefs like Francis Mallmann and Gastón Acurio have popularized this dish in their respective restaurants, showcasing their unique takes on the classic recipe. For the best version of this dish, head to coastal regions where fresh sea bass is readily available, such as the coastal areas of Peru or Argentina. The most important elements to get right in this dish are the crispy sear on the sea bass and the vibrant, flavorful chimichurri sauce. While sea bass is the traditional choice for this dish, some chefs also use alternative fish such as grouper or snapper for a unique twist. Whether you're dining at a high-end restaurant or preparing this dish at home, Pan-Seared Sea Bass with Chimichurri Sauce is a delightful culinary experience that is sure to impress.
25 min
4
300 calories
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