Mick'S Chilean Sea Bass

Make sure each fillet is free of cartilage and bone.

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

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

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)

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

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

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

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)

When the fillets flake and caramelize, serve immediately.

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)