Seamazz - Recipes : Chilean Sea Bass Fillets

SeaMazz® Chilean Sea Bass Fillets

Preparation:

To Thaw: For best results, thaw Chilean Sea Bass in a covered pan in the refrigerator for 4-6 hours. For quick thawing, place fish in an airtight bag or its original packaging and submerge in a pan of cold water. Do not thaw fish at room temperature. Do not refreeze.

To Bake: Preheat oven to 425°. Place thawed Chilean Sea Bass in a pan, brush with melted butter or margarine, sprinkle with your favorite seasonings. Bake for approximately 15-20 minutes, or until fish flakes easily when tested with a fork.

To Sauté: Heat 2 tablespoons vegetable oil or butter in a skillet over medium-high heat. Season Chilean Sea Bass with salt, pepper, garlic powder, and place in hot skillet. Cook approximately 3-5 minutes on each side until fish flakes easily when tested with a fork. For added flavor, sprinkle with lemon juice.

To Microwave: Place thawed Chilean Sea Bass in a microwave-safe dish. Cover with microwaveable plastic wrap. Turn back one corner to vent steam. Cook at MED-HIGH (70%) for 5-7 minutes per pound. Let stand 3 minutes.

Serving Suggestions:

Stir Fried Chilean Sea Bass:

Cut thawed fillets into 1/2 inch chunk and thoroughly coat with a mixture of 1 egg white, 2 teaspoons water, 1 teaspoon cornstarch and a pinch of salt. Heat 2 tablespoons sesame oil in a wok or skillet over medium-high heat. Cook fish strips about 3 minutes; remove and drain on paper towels.

Heat 1 tablespoon sesame oil in pan and stir in 1 chopped garlic clove, 1/8 teaspoon grated ginger, 4 oz. fresh snow peas and 4 oz. sliced water chestnuts. Cook 1-2 minutes. Mix 2 teaspoon Chinese cooking wine (or sherry) with 2 teaspoons cold water, 1 teaspoon cornstarch, 2 teaspoons soy sauce, 1 teaspoon sugar and a dash of salt. Add sauce to vegetables, then carefully stir in fish strips. Cook 2-3 minutes until sauce is thickened.