Broiled Sea Bass with Pineapple-Chili Glaze

Servings: 4 Ingredients: 4 Gorton's Chilean Sea Bass Fillets 4 Tbsp pineapple preserves 3 Tbsp rice vinegar 1 tsp basil, fresh 1 garlic clove, minced 1/4 tsp crushed red pepper (optional) 3/4 tsp salt, divided 1/4 tsp black pepper Directions: 1. Preheat broiler. 2. Combine preserves, vinegar, basil, red pepper, garlic and 1/4 tsp salt into small bowl. 3. Spray broiler pan with cooking spray and place fillets in pan. Sprinkle fillets with 1/2 tsp salt and black pepper. 4. Broil 6-8" from heat for 5 minutes. 5. Remove from oven and brush fillets with glaze. 6. Return to oven, broil for an additional 5 minutes, or until the fish flakes easily with a fork.

Baked Chilean Sea Bass with Black Olive Sauce
Servings: 4 Ingredients: 4 – 6 Chilean Seabass Fillets 4 cloves garlic, chopped 1 tsp oregano, dried 1 tsp basil, dried 2 tsp parsley, fresh 1 cup black olives, pitted and chopped ¼ cup olive oil ½ cup dry white wine, or vegetable stock salt and pepper Directions: 1. Combine garlic, oregano, basil, parsley and olives. Season to taste with salt and pepper. 2. Heat olive oil in 13x9 inch baking dish at 425°F for about 5 minutes. Evenly spread olive mixture over bottom of baking dish. Carefully place fillets on top and pour white wine over top of fillets. 3. Bake for 15 minutes or until done.

Chilean Sea Bass w/Thai Peanut Sauce
Ingredients: 2/8 oz Gorton's Chilean Seabass Fillets 2 Tbsp olive oil 1 cup chicken broth (low salt if desired) ¼ cup chili sauce 1 Tbsp peanut butter (smooth or crunchy) 2 Tbsp peanuts, chopped 1 Tbsp lime juice for more heat, add ½-1 tsp crushed red peppers. Directions: 1. Heat oil in a large skillet. Add Seabass, cook 3-5 minutes each side, turning once. Remove from pan. 2. Add broth and chili sauce to skillet. Bring to a boil. Cook until reduced by half. Remove from heat.

3. Add lime juice and peanut butter. Stir until smooth. 4. Serve sauce over seabass. Sprinkle with peanuts.

Chilean Sea Bass in Foil Pouches
Ingredients: 2 Chilean Sea Bass Portions 1 celery stalk, julienned 1 carrott, julienned 1 leek, julienned 2 Tbsp dry white wine or vegetable stock 2 sprigs fresh thyme 2 bay leaf 1 lemon foil sheets Directions: 1. Preheat oven to 350°F. 2. Tear off two 24 inch pieces of 18 inch wide heavy duty foil. Fold each in half to make two 9x12 inch pieces. 3. Place 1 fillet in the center of each piece of foil. 4. Arrange vegetables on top of fillets. Add thyme sprigs and bay leaf. 5. Cut lemon in half and squeeze juice evenly over fillets and vegetables. Slice the remaining half lemon and arrange over fillets. 6. Drizzle 1 Tbsp wine over each fillet. Bring together 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. 7. Place on a baking sheet and bake for 25 minutes or until fish flakes easily with fork.

Pan Roasted Sea Bass

2 tablespoons olive oil 1 tablespoon of butter 1 large onion 1/4 cup Marsala wine 8 oz. fresh mushrooms 1/2 cup of chicken stock Salt and Pepper 2 tablespoons canola oil 2 fillets of sea bass (approx. 1 lb.) with skin, if possible 1 tablespoon parsley, chopped Not too much prep for this dish. Start out by finely chopping the onion and slicing the mushrooms. Besides having all the other ingredients available, chop up the parsley.


If you can, I highly recommend getting all the ingredients prepped before you start. This way you're not scrambling around chopping something while the rest of the meal is overcooking. Start this recipe by (1) preheating your oven to 450°. I made the mistake of waiting until I needed the oven and it took a lot longer than expected to reach the right temperature. (2) Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent. (3) Deglaze the pan with Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your face. You can use white wine if you don't have any Marsala wine. It will give the dish a slightly different taste, but you may like it better. When most of the wine is cooked off, (4) add the mushrooms and butter. This recipe would have a lot more flavor if you were to use wild mushrooms, but at the time, all I had were plain old boring white mushrooms and it still came out great with lots of flavor. Reduce the heat to medium and cook until the mushrooms are tender. How do you know when they are tender? Taste one! That's part of the enjoyment of cooking, you get to taste as you go along. It's also a great way to learn what works and what doesn't. If you just follow a recipe without ever tasting, you'll never learn the effects ingredients have on a dish. This is especially true with salt. I've made soups that tasted OK but after adding a little salt, they had a wonderful new flavor. So make sure you taste as you go along. At this point (5)add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little. Rule of thumb: when the sauce can coat a spoon it is the correct thickness. This is something you need to play around with until you learn to get it to the thickness you like. In an oven proof sauté (fry) pan , (6) heat the canola oil until its so hot it's about to smoke. Be careful around this hot oil! (7) Season the fillets with salt and pepper and add to the hot pan. Now here is where I had a small problem. My fillets didn't have skin on them so I had to adjust my cooking times to compensate. Otherwise, I would have started cooking them skin side down for approximately 5 minutes until the skin was nice and crispy. Then I would have flipped them over for 30 seconds, transferred them into a 450° oven and roasted them for about 3-4 minutes. But since my fillets were skinless, (8) cook them on one side for about 3 minutes and flip them over for another 2 minutes before (9) transferring to the oven for 3-4 minutes. My results? Plump, moist, and tender, but you may want to experiment with these times to get the results that work best for you. (10) On warm plates ( I usually heat them in the microwave for about 2 minutes), dish out the onion-mushroom mixture and top with the pan roasted fillets. I served this meal with wild rice, green beans, and a wonderful Italian Orvieto white wine. The sea bass combined with the onion-mushroom mixture worked out better than I expected. And my wife loved it. Enjoy!

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