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Baked Chilean Sea Bass

Canadian.Recipes's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Chilean sea bass fillet 1 1⁄2 Pound, cut into 4 portions
For sauce
  Freshly squeezed orange juice 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Sake 1⁄4 Cup (4 tbs)
  Oyster sauce 1⁄4 Cup (4 tbs)
  Fermented black beans 3 1⁄2 Tablespoon, chopped
  Soy sauce 2 Tablespoon
  Freshly squeezed lime juice 1 1⁄2 Teaspoon
  Minced cilantro 1 1⁄2 Teaspoon
  Minced garlic 1⁄2 Teaspoon
  Minced ginger 1⁄2 Teaspoon
  Minced jalapeno 1⁄2 Teaspoon
  Cornstarch 1⁄2 Teaspoon
Directions

FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well.
Set aside.
PREHEAT THE OVEN to 350°F.
HEAT THE OIL in a large, ovenproof skillet over medium-high heat.
Add the fish and cook until well browned, about 1 minute per side.
Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
SET A PORTION of the fish onto each of 4 individual plates.
If the black bean sauce has not thickened, boil until reduced slightly.
Spoon the black bean sauce over and around the fish and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday

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