A few weeks ago, we stopped at Bucks County Seafood to pick up some seafood for dinner. We left with some Sea Scallops that we used to make Garlic Seared Scallops with Asparagus Puree and two black sea bass fillets. Having just watched some Iron Chef with my son, we were in the mood to make something fancy. So we started by seasoning our black bass with some sea salt and chili powder before searing the skin and then finishing the flesh side in the pan. The result was a slightly crispy skin and an extremely flavourful fish!
To complete our “fancy” dish, we served our sea bass over a Sweet Corn Velouté, blistered cherry tomatoes, and sauteed green beans.
Time: 15 Minutes
Ingredients:
- Black Sea Bass
- Sea Salt
- Chili Powder
Method:
- Pat your fish dry with a tea towel or paper towels.
- Sprinkle some chili powder and sea salt on both sides of your fish.
- Heat some butter or avocado oil in a non-stick or cast iron pan. When it’s hot, add your fish, skin side down, and sear for 4-5 minutes until it starts to crisp and turn golden brown.
- Flip your fish, and cook the flesh side for another 4-5 minutes until your fish reaches a minimum internal cooked temperature of 145 degrees F.
- Plate, devour, and enjoy!
