Chilean Sea Bass Tacos
This is one fabulous dinner that will make you feel like you’re eating dinner on an island! Fish tacos are always a huge vacation hit and now you can make them at home. Sea bass is such a rich and buttery fish yet simple to prepare. I cooked them in my new Finex cast iron pan. She is a beauty!
Chilean Sea Bass Tacos
Ingredients
- 3-4 Sea Bass fillets
- 1 T. butter
- 2 T. Olive oil
- ¼ c. flour seasoned well with salt and paprika
- Salt & Pepper
- 1 shallot sliced thin
- 4 chopped garlic cloves
- ¼ c. roasted corn can be frozen
- ½ lemon
- ¼ c. white wine
- ½ c. chicken broth
- 1 T. butter
- fresh parsley finely chopped
- scallions chopped
Instructions
- Dry sea bass, season with salt/pepper and dredge in flour.
- Heat oil/butter in skillet on medium.
- When hot add fish and fry until golden, then flip.
- When both sides are nicely browned, remove to a plate.
- Add shallots and garlic to skillet and saute.
- Add corn.
- Once fragrant, raise heat a bit and add wine, broth and lemon juice.
- Bring to a boil then lower to a simmer.
- Finish off the sauce with the butter.
- Return fish to skillet and cook until internal temp 135.
- Garnish with scallions and parsley.
- Once cooked, flake the fish with a fork and add to your regular taco night bar!
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