Chilean Sea Bass* – a delicious recipe with shallots, garlic, red chili flakes, cayenne pepper, clam juice, white wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant.
2
Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes.
3
Preheat a grill to medium, using mesquite wood.
4
Place bass on grill and quickly sear the fish.
5
Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned.
6
Remove sea bass from heat and serve with fresh vegetables and starch of choice.
7
*Note from Food Network Kitchens.
8
You might want to use another fish for this recipe.
9
Check with your fish monger for alternatives.
34
kcal
Calories
9
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup chopped shallots, 2 tablespoons minced garlic, 1/2 teaspoon red chili flakes, 1 teaspoon cayenne pepper, and more.
Yes, Chilean Sea Bass* falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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