Rinse the Chilean sea bass with cold water and pat
sparagus and season.
Season sea bass, place in hot saute pan
Coat both sides of the sea bass fillets with the flour.
cup.).
Halve the sea bass fillets crosswise (into 8-ounce
he fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass
and tea.
Put your sea bass fillets in a storage bag
tir to combine. Season with sea salt before transferring the mixture
Cut the sea bass in half horizontally.
Season
emon into slices.
Clean sea bass and sprinkle some salt into
heet.
Top with a sea bass fillet.
Sprinkle with 1
br>For Fish: Preheat oven to 425\u00b0.
Place sea bass in
arlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper
nd place sea bass on top. Insert lime slices into the fish and
mix all ingredients.
marinade sea bass overnite in fridge.
preheat oven to 400.
set fish on counter and bring to room temp before cooking.
remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
If you want the top to brown, put it in the broiler for just a couple minutes.
core the outside of the fish.
When the onions are
Bring water to a boil under a metal or bamboo steamer.
Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer.
Top with ginger and shiitakes, cover and steam 15 minutes.
Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment.
In a small saute pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions.
Drizzle plates with soy sauce.
ake the marinade. Place the sea bass in a large sealable plastic
220 degrees C).
Pat fish dry with paper towels and
immer until thickened.
Season fish with salt and black pepper
he grill.
Set the sea bass fillets in a shallow dish