Pan Roasted Chilean Sea Bass. We dropped off the ladies (the 2 2-leggers and the one 4-legger) with my in-legal guidelines the day prior to this and we’re feeling a piece bare. Naked and relaxed. The irony with kids is you dream about a touch time away and the second they’re gone, you miss them like crazy. There’s truly no winning, I let you know!
But anyway, we went to a drag show for my mom’s birthday final night time which becomes lots of fun. And these days, we’re off for Spring Break. Heck-to-the-yes.
- 2 Tbsp olive oil, divided
- 2 lbs Chilean Sea Bass
- ½ tsp salt and pepper, divided
- 1 shallot, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- ½ cup of water
- 1 Tbsp balsamic vinegar
- 1 lemon, cut into wedges (if desired)
- Preheat oven to 450 degrees F.
- Heat 1 tablespoon olive oil in a skillet over high heat. Once the oil is hot, add the shallot and red bell pepper, cook 6-8 minutes or until tender and beginning to char. Add garlic and crushed red pepper; cook 30-60 seconds or until fragrant.
- Add water, stir, and cover skillet with a tight-fitting lid. Turn heat to medium and allow to cook 5-7 minutes.
- Transferred pepper mixture to a food processor or blender, add balsamic vinegar and remaining ¼ teaspoon salt and pepper. Pulse until smooth and plate onto each of several shallow bowls for serving.
- Meanwhile, heat remaining tablespoon of olive oil in a large skillet over high heat. Sprinkle flesh of fish with ¼ teaspoon salt and black pepper. Once the oil is shimmering and hot, place fish flesh side down into the hot pan. Cook 5 minutes, flip to the skin side and cook an additional 4 minutes.
- Place pan into the preheated oven for 5 minutes.
- Place fish on the red pepper sauce and serve hot with lemon slices, if desired.