Pan-Seared Sea Bass Recipe
Welcome to the chef's kitchen! In this recipe, Chef Michael Heaps from Harry's Hospitality Group will show you how to make a mouthwatering pan-seared Chilean sea bass. This fish is known for its high fat content and meaty texture, making it a forgiving option for novice cooks. Chef Michael will guide you through the process of cutting and filleting the fish, scoring the skin for crispiness, and searing it to perfection. The sea bass will be paired with citrus marinated vegetables, featuring colorful peppers, tomatoes, and fresh herbs. To complete the dish, a basil arugula pesto will be prepared and tossed with Israeli couscous for a vibrant and flavorful side. This recipe is a perfect choice for a special dinner or gathering, and it showcases the expertise of Harry's Hospitality Group in both steak and seafood. Get ready to indulge in a dish that tastes like spring and summer, with each bite transporting you to a culinary paradise. Bon appétit!
Ingredients:
- Pan-seared Chilean sea bass
- Citrus marinated vegetables (peppers, tomatoes, herbs)
- Basil arugula pesto
- Israeli couscous
Cooking steps:
- Cut and fillet the Chilean sea bass.
- Score the skin of the fish for crispiness.
- Sear the sea bass in a hot pan until 90% cooked, then finish in the oven.
- Prepare the citrus marinade and combine it with the vegetables.
- Cook Israeli couscous until al dente.
- Make the basil arugula pesto in a blender.
- Toss the cooked couscous with the pesto.
- Plate the sea bass on a bed of couscous and top with marinated vegetables.
- Serve and enjoy this delightful seafood dish!
