My favorite fish is Chilean Sea Bass but I never buy it. It's super expensive and not eco-counscious so I tend to order it when I go out. Problem is, I never go out. Joanne came over last night to see the kids while Marc was out doing dorky man things like a Fantasy Baseball Draft. Joanne reminded me that he could be out chasing skirts and that I should be thankful for small favors and I suppose she is right.
I posted on Facebook last night that I was cooking Chilean Sea Bass for dinner and I got a bunch of responses asking for the recipe, so, here is what I did.
I took this recipe and amended it as follows, thanks Bobby Flay! :
Also, much like Rachael Ray, I don't measure, the original measurements are below but I was much looser with my amounts.
Chilean Sea Bass
- 1/2 cup chopped shallots
- 2 tablespoons minced garlic
- 1/2 teaspoon red chili flakes
- 1 teaspoon cayenne pepper
- 1 cup vegetable broth
- 1 cup white wine
- 2 tablespoon honey
- 2 Chilean sea bass fillets, skinned (about one and a quarter pounds, I cut it into two filets and they were SUPER thick. In retrospect, I should have cut them lengthwise and gotten four portions.)
Put the shallots, garlic, cayenne and chili flakes in a pan and dry-sautee them until they smell good, medium heat for about 2 minutes. Add the liquids, stir and allow it to simmer and cook down for about 30 minutes. If it gets too concentrated, add more equal amounts of broth and wine.
Pan sear the fish, turning frequently and coating it each time with the cooked down mixture that now has the texture of watery relish. Cook on medium heat, basting frequently with the "relish".
Serve over puree of parsnips, (recipe below) and with a spinach salad on the side drizzled with lemon juice and balsamic glaze (or vinegar).
The original parsnip recipe I googled is here, I made a few changes.
Pureed Parsnips
- 1 bag parsnips, peeled and sliced
- Salt
- 2 cups milk or cream (I used whole milk, original recipe called for cream)
- 2generous teaspoons of dried/ground thyme, original recipe called for 2 sprigs fresh thryme
- 1 head garlic, cut in 1/2 horizontally
- 4 ounces unsalted butter or extra-virgin olive oil
- Freshly ground black pepper
Put parsnips in pot, season with salt and cover with water. Boil for about 15 minutes or until they are very tender. Drain, reserving the liquid in case you need to add it later, I didn't.
While the parsnips are boiling, in a separate saucepan, combine the milk, thyme, garlic and pepper and simmer on a low-medium heat so that milk/cream gets thoroughly infused with the flavors of garlic and thyme.
Combine the parsnips and butter or oil in a blender, I used butter, come on, this meal is really healthy, use BUTTER, and blend for thirty seconds. Strain the milk and add it to the blender, mix for about a minute until smooth.
This was the best meal I have eaten in a very long time. Joanne gave it a super thumbs up and Marc had leftovers and also said it was off-the-charts-fantastic.
I'm just kicking myself for not taking pictures.