Mick'S Chilean Sea Bass

1. 1

   Make sure each fillet is free of cartilage and bone.

2. 2

   Cover each side of each fillet with 1/2 pinch (or more) of Essence

3. 3

   Place fillets in glass (or other non-reactive) shallow bowl

4. 4

   Cover with wine. Cover glass with plastic wrap and refrigerate for at least two hours (up to 12 hours. The fish will absorb the sugar from the wine)

5. 5

   Remove fillets and dry them with paper towels. Reserve liquid.

6. 6

   In a heated skillet, add equal amounts of butter and oil, enough to brown fillets in batches

7. 7

   After fillets are browned, deglaze the skillet with the reserved liquid

8. 8

   Place fillets and the liquid from the skillet in a roasting pan under the broiler (but on the upper or middle oven rack - not directly under the coils or it will flame)

9. 9

   When the fillets flake and caramelize, serve immediately.

10. 10

    A good compliment is garlic-mashed potatoes and asparagus (brush asparagus with olive oil, sprinkle with a little Bam, and grill on an open fire or gas barbecue)

No additional tips available.