Chilean Sea Bass with Grilling SalsaFeatured by Casas Del Bosque in the International Wine Club.
This original family recipe is delicious to say the least. It was sent exclusively to us for all of our Wine of the Month Club members to enjoy with a glass of your favorite Sauvignon Blanc.Yield: 4 servings
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Serving Size: One filet each
• 4 - 6 ounce Chilean Sea Bass fillets, cleaned
• 2 ounces Extra-Virgin Olive Oil
• 2 ounces Chilean Grilling Salsa (Adventure Package Item)
• 1 tablespoon Honey
• 1 pinch Salt
• 1 pinch Pepper
• 1 tablespoon of Garlic, minced
• 1 tablespoon of Cilantro, chopped
• Zest of one Lemon (use a zester or microplane)
• 1 tablespoon of Lemon juice
To make the sauce, combine the olive oil, Chilean grilling salsa, salt, pepper, and honey in small bowl. Mix well and set aside. Place the Sea Bass filets one half inch apart in a shallow baking dish. Using a fork, gently pierce each filet several times to allow marinade to be absorbed. Mix garlic and lemon juice together, rub on fillet. Generously spoon the sauce over the top of each fillet (reserve 2 oz. for final presentation). Place the Sea Bass in the oven for 25 minutes or until preferred firmness. Remove from oven, allow to set for 5 minutes.
Place the Chilean Sea Bass on your finest serving platter and drizzle remaining sauce over Sea Bass, garnish with cilantro and lemon zest. Serve with steamed or grilled asparagus and saute.
Recipe produced by Casas Del Bosque