Sautéed Chilean Sea Bass Recipe

Sautéed Chilean Sea Bass Recipe

Our Sautéed Chilean Sea Bass recipe is an easy recipe to make that is big on flavor. The sea bass forms a nice crust and is topped with a caper butter sauce.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 cup all-purpose flour for dredging, seasoned with salt and pepper
1.5 to 2 pounds Chilean Sea Bass fillets
2 tablespoons butter
2 tablespoons olive oil
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Directions:
1. Place flour in a shallow bowl for dredging.
2. Pat fillets dry with a paper towel
3. Dredge each fillet in flour shaking off the excess.
4. Heat a large nonstick skillet over medium heat for 4-minutes.
5. Add olive oil along with 2 tablespoons butter.
6. Add the fillets and increase the heat to high. (Make sure fillets do not stick to pan.)
7. Cook for 3-minutes per side (total cooking time of 6-minutes.)
8. Remove fish from pan and deglaze with white wine.
9. Cook, stirring over high heat until it’s reduced by 1/3.
10. Stir in butter and drained capers.
11. Plate the fish and top with the caper butter sauce.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Champagne
This Sautéed Chilean Sea Bass recipe is a nice flavorful dish that goes great with Champagne. The nice light flaky fillets with the caper butter sauce pair perfectly with Champagne. Champagnes have citrus, yellow apple, cream, almond and toast notes. Follow the link to our wine review site to find our favorite Champagnes-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!