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You are here: Home / Recipes / Seafood / Pan Seared Chilean Sea Bass

Pan Seared Chilean Sea Bass

March 11, 2019, Updated August 11, 2020 — By Glitter & Graze — 135 Comments

This post may contain affiliate links. Please read my disclosure.

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pan seared sea bass
pan seared chilean sea bass
pan seared chilean sea bass

With this pan seared Chilean sea bass you can whip up one of those “wow” meals right in the comfort of your own home.

pan seared sea bass

So if you don’t keep up with my blog then I’ll give you a little info about my husband.  He is the pickiest eater I have ever met.  I mean ridiculously picky when it comes to food.  So picking cooking dinner or picking a restaurant to go eat at is such a pain.

I guess being a picky eater makes it where out of the few things you like, you REALLY like.  Of course the man loves steak (we are from Texas and all), obsessed with crab cakes, and loves sea bass.

pan seared sea bass

I don’t know what has happened in the past couple of years, but it is almost impossible to find sea bass regularly on the menu.  I can think of one place locally that doesn’t ever take sea bass off of its menu and course that sea bass is so so.

His favorite place to get sea bass when they have it only has it on certain weekends.  There’s no specific weekend and the staff doesn’t even know until right before if they are going to have it.  So I will randomly call maybe 2 weekends out of a month and ask if they have it and it seems like it has been a year since they have said yes.

pan seared sea bass

I told myself I would figure out how to get this man his sea bass that he loves by just cooking it myself.  I get a little nervous when it comes to cooking more expensive items for the first time.  It’s like you paid so much for it and you really don’t want to mess it up.  

pan seared sea bass

My local specialty store, Central Market ran a great deal on this luscious fish for around $24 a pound.  Great deal seeing a normal serving is around 6 ounces per person.  Made we wonder why when you order sea bass at a restaurant it will usually run you around $35 a plate.

I can tell you this, this fish really couldn’t be any easier to make.  I was worried about that after pan searing it it wouldn’t be cooked enough and I would have to throw it in the oven for a few minutes.

 That was not the case.  I consider these filets pretty thick, but cooked all the way through just using a pan.

pan seared sea bass

Once your fish goes down in the pan don’t move it until it is time to flip. This is a very tender flaky fish so moving it around might break it right in half and then no more pretty display.

pan seared sea bass

In a separate pan I melted some butter and minced garlic and then strained the garlic right before serving.  Placed my fish right on top of some creamy mashed potatoes and inner was served.

pan seared sea bass
Print Recipe
4.99 from 63 votes

Pan Seared Chilean Sea Bass

With this pan seared Chilean sea bass you can whip up one of those “wow” meals right in the comfort of your own home.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Main Course
Cuisine: seafood
Keyword: dinner, fish, seafood
Servings: 2
Calories: 600kcal
Author: Glitter and Graze

Ingredients

  • 12 oz chilean sea bass
  • 2 TBSP olive oil
  • 1/4 cup butter
  • 1/2 TBSP minced garlic
  • salt

Instructions

  • Let sea bass sit out for 30 minutes before cooking
  • Add butter and garlic to a small sauce pan and shimmer
  • Add olive oil to another pan over medium heat
  • Pat dry sea bass and salt both sides of fish
  • Add fish to pan and cook for 4 minutes on each side
  • Strain garlic from butter and pour over plated fish
  • If you have thicker sea bass and it’s not all the way cooked you can put in a 450 degree oven for a few minutes

Nutrition

Nutrition Facts
Pan Seared Chilean Sea Bass
Amount Per Serving (2 g)
Calories 600 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 21g131%
Cholesterol 135mg45%
Sodium 286mg12%
Protein 19g38%
Vitamin A 1050IU21%
Vitamin C 0.7mg1%
Calcium 7mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @GlitterAndGraze or tag #GlitterAndGraze!

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Filed Under: Entrees, Recipes, Seafood Tagged With: dinner, dinner for two, fish, romantic dinner, seabass, seafood, valentines dinner

About

a picture of dainya from glitter and garze blowing sprinkles

Hi! I'm just a Texan girl who is obsessed with food and making crafts. I'm the author, photographer, recipe developer, and crafting maker behind Glitter and Graze. Thanks for stopping by.

Comments

  1. Brian says

    March 28, 2019 at 7:46 pm

    This sea bass was amazing. Thanks for sharing

    Reply
    • Dainya says

      March 29, 2019 at 12:54 am

      Glad you enjoyed it

      Reply
      • Jeanette Bravo says

        July 22, 2021 at 1:10 am

        Loved your recipe. I followed the instructions exactly as written. The sea bass was perfect. At $29 a pound I was a little nervous that my husband wouldn’t enjoy it. He absolutely loved it. I served it french fries and avocado slices. Plated very nicely. Thanks for sharing.

        Reply
        • Glitter & Graze says

          August 13, 2021 at 10:22 pm

          so glad you enjoyed it. Yes it is a more expensive fish and I was quite nervous my first time too.

          Reply
    • JOHN BASILIN says

      January 26, 2021 at 9:11 pm

      5 stars
      Making this tonight..do I cook the same way with skin on or should I cut off the skin ?

      Reply
      • Dainya says

        January 26, 2021 at 9:29 pm

        I personally would cut it off, but I have seen some dishes with it on. I feel like it might do what salmon does when you leave the skin on and cook it. That side starts to turn gray,but who knows. I have only ever cooked it this way. So if it was me I would cut the skin off. I only ever leave skin on my fish because I give it to my dog lol

        Reply
        • Rebecca Tas says

          February 27, 2021 at 4:47 pm

          5 stars
          I love to cook and I often serve fish for dinner, last night I made sea bass for the first time. I followed your recipe because it looked delicious and like the fish would be the star of the dish. Well. . . my whole family agreed that it was the best fish EVER. Oh, I left the skin on because that’s how my husband prefers it and it had no negative effect on the taste or color and it was easy to set it aside on your plate if you chose not to eat it. (My dogs considered me their Queen for my contribution.) Well done, Dainya!

          Reply
          • Dainya says

            February 27, 2021 at 5:05 pm

            Well thank you! So glad everyone enjoyed it even the dog. Yeah we do the same when we have fish skin

        • Scott says

          October 9, 2021 at 6:01 pm

          5 stars
          Isn’t the gray next to the skin on salmon the fattier part of the fish?
          The sea bass recipe was excellent! Thank you for sharing!

          Reply
      • Ethan says

        January 30, 2021 at 1:55 am

        You should leave fish skin on, cook it skin side down on a hot pan and it will get incredibly crispy and delicious.

        Reply
        • Dawn says

          February 1, 2021 at 5:30 pm

          Yes it will, Ethan!! My husband loves it this way!!

          Reply
        • Rebecca says

          February 10, 2021 at 9:13 pm

          I love fish skin when it’s crisp!!!

          Reply
        • Theresa says

          February 15, 2021 at 11:52 pm

          So agree to leave the skin on. I made this for the first time, with the skin side down first, and it was delicious!! Thank you, Dainya!!!

          Reply
  2. Sammie says

    June 2, 2019 at 9:31 am

    5 stars

    This Sea Bass look utterly delicious. I’m definitely going to try and get some beautiful fillets, that look just like yours and try this recipe. Also I wanted to comment on the photos, the are stunning. It is said that we eat with our eyes first and your photography has definitely made me hungry.

    Reply
    • Dainya says

      June 2, 2019 at 6:25 pm

      Awe thanks so much. I got my filets from a specialty grocery store called Central Market, but that’s a Texas store. They were running a special and cut them off right there for me. Maybe if you have a fish market around you you could check out. When they are that thick though you have to cook it longer and try not to burn the outside. Next time I’m going to ask for a little less thick pieces.

      Reply
      • Joanne Irene Leupp says

        January 27, 2021 at 7:12 pm

        Got mine at Costco. 19 bucks a pound. Look just like your photos before removing skin. Am making your recipe and wondered if anyone added a little white wine or lemon juice to the sauce? Would that affect the ‘garlicy’ flavor that you may want to have?

        Reply
        • Dainya says

          January 27, 2021 at 7:33 pm

          I don’t think it would effect the garlic taste much. You could always squeeze some lemon on top after cooking a little at a time. And the white wine sounds like it would be a good touch the sauce

          Reply
        • Nancy Gibbons says

          January 30, 2021 at 11:45 pm

          I purchased mine at Costco as well. I followed Dainya’s recipe but increased the garlic and added white wine. Basically made it a Scampi. Delicious. Lemon would be great also if used minimally.

          Reply
        • Susan says

          February 10, 2021 at 8:47 pm

          Once your fish is done you can remove it from the pan, add a clove or two of crushed garlic and cook for a minute (don’t brown) , squeeze in half a lemon and add 4 tablespoons of butter ( 1 tablespoon at a time). Add some parsley and put the fish back in the sauce. I use this basic recipe for most of the fish I cook. Simple and delicious and you only use one pan.

          Reply
  3. Kati says

    September 7, 2019 at 3:21 am

    5 stars

    The cooking time was perfect and it was seasoned so delicately. The fish shines with only a few ingredients. Thank you!

    Reply
    • Dainya says

      September 7, 2019 at 8:21 pm

      So glad you enjoyed it!

      Reply
  4. Gh says

    January 12, 2020 at 1:07 pm

    Hi, I’m confused about the garlic, do you add to the cooked fish on the serving plate? Please explain. Thanks!

    Reply
    • Dainya says

      January 12, 2020 at 1:10 pm

      Yes you cook the garlic in the butter and then the fish in that. Plate your fish and strain the garlic out of the butter you cooked your fish in and pour over the fish and serve

      Reply
      • Gama says

        July 9, 2020 at 2:12 am

        What do I cook on the olive oil?

        Reply
        • Dainya says

          July 9, 2020 at 2:16 am

          The sea bass

          Reply
          • Meldy says

            July 24, 2020 at 5:10 pm

            I am still confused. Recipe said cook sea bass in pan with olive oil, then strain garlic from butter and pour over sea bass after it’s been plated. But your reply to Gh says cook the sea bass in the garlic butter.

          • Dainya says

            July 28, 2020 at 12:21 pm

            Add butter and garlic to a small sauce pan and shimmer
            Add olive oil to another pan over medium heat
            So you are cooking the sea bass in the pan with the olive oil and the pan with garlic and butter is the sauce you put on top of it after it is plated

  5. Madonna Robertson says

    January 14, 2020 at 10:50 pm

    I purchase bass, salmon, etc. from QVC. I usually cook in air fryer. I like your recipe and will certainly try. Thank you.

    Reply
    • Dainya says

      January 14, 2020 at 10:51 pm

      Let me know how you like it (or not like it lol)

      Reply
  6. Aimee says

    February 8, 2020 at 1:03 pm

    Might be a silly question, but I found some that look much thinker than yours in the picture. I am guessing I will need the oven for a minute or two, but how can you tell if it is cooked through? I am afraid of overcooking it!

    Reply
    • Dainya says

      February 8, 2020 at 1:53 pm

      Man you found some really thick ones. You can still cook it on the stove. When I get thicker salmon I have to do the same. Maybe turn down the heat a little. And the only way to know for sure if its cooked is kind of stick a fork in the middle and pull apart some to see if the middle is cooked. If you’re wanting the presentation to still be pretty poke the fork in the middle on the bottom side. Just be sure not to completely tear it in two

      Reply
  7. pat says

    February 12, 2020 at 7:04 pm

    I’m not understanding the second pan and the olive oil?

    Reply
    • Dainya says

      February 12, 2020 at 7:36 pm

      There is a separate pan to melt butter and to cook it with some garlic to give a garlic butter sauce. Strain the garlic out and pour the butter over the fish

      Reply
      • Lindsay Vermillion says

        March 30, 2020 at 11:45 am

        Do you cook the fish in the olive oil? I’m also confused as to what that pan is even for? Thanks!

        Reply
        • Dainya says

          March 30, 2020 at 11:50 am

          Yes the sea bass is cooked in the olive oil. The pan of butter and garlic is to pour over the sea bass after the sea bass is cooked and plated

          Reply
          • JOHN BASILIN says

            January 26, 2021 at 9:16 pm

            5 stars
            I feel sorry that you have to keep answering the same question about how to cook and the 2 pans.. your instructions are spot on

          • Dainya says

            January 26, 2021 at 9:30 pm

            Lol thanks

        • Joanne Irene Leupp says

          January 27, 2021 at 7:21 pm

          Scroll up. Your first description was a tad different from the one you gave GH. I’m a pretty good editor and wondered why you changed it 🙂 Soooo I think I’ll do this…place olive oil AND butter in the pan and saute the garlic. Once garlic is infused in the oil and butter, I’ll remove the garlic and sear the fish in that same mixture. Can’t hurt, I’m thinkin…:)

          Reply
          • Dainya says

            January 27, 2021 at 7:35 pm

            Yeah thats one way to do it. I did it in separate pans because I wanted to have sauce for the potatoes I was serving as well. Cooking the fish in the mixture could give it a fishy taste and would cook down the mixture.

          • marcy youker says

            May 14, 2021 at 5:37 pm

            5 stars
            perfect answer!

  8. Uriah Taylor says

    May 6, 2020 at 8:43 pm

    5 stars
    This is the best Fish ever!

    Reply
    • Dainya says

      May 7, 2020 at 3:18 pm

      Well Thank You! So glad you enjoyed it

      Reply
      • Dave Finke says

        December 16, 2020 at 6:48 pm

        My local fish monger and sometime bar buddy told me that you can’t overcook it, being oily. The first time we had was at a restaurant in Greenville, SC at $35.00 a pop…but it was awesome. I now make it with a steak tenderloin and we share both….great combo….and he gives me a deal on it.

        Reply
        • Dainya says

          December 17, 2020 at 11:11 am

          Good story

          Reply
  9. Diane. Casey says

    May 28, 2020 at 11:53 pm

    5 stars

    It was Very Delicious. I always cook salmon but wanted to try and cook the Chilean Sea Bass and I lived it. The recipe was awesome
    Do you do the salmon that way too?

    Reply
    • Dainya says

      May 29, 2020 at 12:17 am

      So glad you enjoyed it. Yes you could do salmon this way too. For my salmon I out a layer of salt on top and sear it in olive oil. Then I make a butter, lemon, garlic, Dijon mustard and chicken broth sauce to pour on top

      Reply
  10. Ellen F Hurwitch says

    June 3, 2020 at 8:08 pm

    5 stars
    I love Chilean Sea Bass, but needed a simple recipe because my husband is not a fan of fish. This was excellent. I couldn’t believe he actually ate the whole thing! I made it as written, except I added some shopped fresh thyme to the garlic infused butter, which definitely added a nice taste.
    I will definitely make this again! Many thanks for posting this recipe!

    Reply
    • Dainya says

      June 3, 2020 at 11:44 pm

      You are so welcome Ellen! I’m glad your husband enjoyed it so much. Mine loves it. Nice touch with the fresh Thyme.

      Reply
  11. CHRISTINE PIERCE says

    June 6, 2020 at 7:45 pm

    What temp do you cook the fish, Med to med/high?

    Reply
    • Dainya says

      June 6, 2020 at 8:06 pm

      Medium/high

      Reply
  12. Eva M. says

    June 11, 2020 at 3:25 pm

    5 stars

    Chilean Sea Bass is one of my favorites and this recipe is delicious! I just cooked everything in one pan to make it easy and it turned out incredible.

    Reply
    • Dainya says

      June 11, 2020 at 3:26 pm

      So glad it turned out great for you

      Reply
  13. Mercedes Wagner says

    June 16, 2020 at 2:05 pm

    5 stars

    My family loved it !
    I am new in cooking Chilean Sea Bass, but it was a success !
    Thanks !

    Reply
    • Dainya says

      June 16, 2020 at 2:07 pm

      So glad everyone enjoyed it and good job on cooking it

      Reply
  14. Jim says

    July 26, 2020 at 8:08 pm

    Does it stink up the kitchen and/or splatter olive oil all over the stove?

    Reply
    • Dainya says

      July 28, 2020 at 12:19 pm

      I would say sea bass is one of your less smelly fish. If anything turn on your vent hood. Some olive oil might splatter out, but when pan frying that’s kind of what you get. I just always make sure my daughter isn’t in the kitchen when I pan fry, just in case

      Reply
  15. Brian Steuart says

    August 1, 2020 at 6:55 pm

    5 stars

    I’m making your recipe for dinner tonight and serving it with a side of Lemon Capellini from Ina Garten. I think the two will pair very nicely together. Thanks for the recipe and will let you know how they turned out. I got a really nice 4lb slab fillet that I’m going to be cutting up into portion size pieces and sauteing without over crowding so that I don’t steam the fish.

    Reply
    • Dainya says

      August 2, 2020 at 12:57 pm

      Oh yum! How did it turn out Brian?

      Reply
  16. Scott says

    August 2, 2020 at 8:26 pm

    5 stars
    Thank you for the recipe. What if I am using around a 2lb and have skin on one side?

    Reply
    • Dainya says

      August 3, 2020 at 11:33 am

      Hi Scott. You will probably need an extra tablespoon of olive oil for cooking 2lbs. You could always double to garlic and butter to make enough for 2lbs, but honestly the original recipe makes quite a bit. Enough where I had enough to use for flavor for the mashed potatoes I served. The skin on is okay too. So people prefer the skin on. I always cook my salmon with skin on to give the skin to my dog. If you really have no need for the skin just use a sharp knife and cut it off.

      Reply
  17. Tom Whitehouse says

    August 2, 2020 at 11:46 pm

    5 stars
    Incredibly good!

    Reply
    • Dainya says

      August 3, 2020 at 11:33 am

      So glad you enjoyed Tom

      Reply
  18. Jerri L Lloyd says

    August 3, 2020 at 1:56 am

    5 stars
    Perfection!

    Reply
    • Dainya says

      August 3, 2020 at 11:34 am

      Glad it worked out for you Jerri

      Reply
  19. Sai Yan Cheng says

    August 3, 2020 at 5:14 am

    5 stars
    Thanks for the recipe! How would you cook it if it is 2 lbs heavy with skin?

    Reply
    • Dainya says

      August 3, 2020 at 11:35 am

      You will probably need a little more olive oil for the cooking of the fish. You could also double the garlic butter sauce too if you wanted. If you want the skin on your fish you’d cook it the same way. You can always remove the skin with a sharp knife

      Reply
      • Sai Yan says

        August 3, 2020 at 6:45 pm

        5 stars

        Yesterday, I cooked with like 6-7 mins on the skin side and 5 min on the other side because 2 lb was a lot bigger. I doubled everything. I then put in the oven for like 5 mins but the inside was still not cooked. I then chop it into two and leave it in the oven for another 8 mins. It tasted good with outside still crispy, but I wonder if you have any suggestion to improve it.
        Should I cut the 2 lb into two pieces before cooking it?

        Reply
        • Dainya says

          August 3, 2020 at 6:57 pm

          Yes I would suggest cutting the fish up in serving pieces as in a piece for each person you are serving. I’ve never tried to cook it as one big piece but I would see it taking longer to cook that way

          Reply
  20. Tracy says

    August 3, 2020 at 5:20 am

    You interchange Chilean Sea Bass with Sea Bass. These are 2 completely different fish. Which of the 2 works with this recipe?
    Thanks!

    Reply
    • Dainya says

      August 3, 2020 at 11:35 am

      The recipe is called Chilean Sea Bass and the ingredients state Chilean Sea Bass

      Reply
  21. Malka says

    August 3, 2020 at 9:52 am

    5 stars
    I made this last night and it was a winner! I added some chopped fresh basil for garnish and served it with haricot verts and Israeli couscous, and even my 9 year old licked her plate clean!

    Reply
    • Dainya says

      August 3, 2020 at 11:36 am

      Malka so glad everyone in the family enjoyed it. Good job on the tasty side dish

      Reply
  22. Lisa says

    August 7, 2020 at 1:35 am

    5 stars

    This was spectacular! The simplicity of the ingredients really allows the flavors of the fish to shine through. The timing for cooking the fish was perfect and as you mentioned I was little nervous using a more expensive fish but I was pleased with how easy it was. I used frozen Chilean Sea Bass from Costco and didn’t have any issues. Instead of straining the garlic we actually used a bit with the fish and served it in a bed of mashed potatoes with french cut green beans. It paired perfectly with an oaky Chardonnay. Thanks so much for this awesome recipe. We felt like we were at a fancy restaurant.

    Reply
    • Dainya says

      August 7, 2020 at 1:43 am

      I’m so glad you enjoyed it. And yes, I was a little nervous too with it being a more expensive fish and it being my husband’s favorite that he is so picky about. Good touch with leaving the garlic in. And I think the mashed potatoes is the way to go. And wine never hurts lol

      Reply
  23. Jane says

    August 8, 2020 at 12:58 am

    Yummy, used polenta as I had no potatoes. Cost-Co has perfect individual size sea bass in the freezer. When I’m near a Whole Foods I get fresh. Thank for this yummy dish.
    J

    Reply
    • Dainya says

      August 8, 2020 at 11:33 am

      So Glad you enjoyed it. And there are so many other great sides other than potatoes so good job with that. Apparently I need to check out the sea bass at costco because you’re the second person to tell me about it.

      Reply
  24. Jenn Rosso says

    August 10, 2020 at 1:29 pm

    5 stars

    This is a simple, yet delicious recipe. I’ll definitely be making it again.

    Reply
    • Dainya says

      August 10, 2020 at 1:31 pm

      So glad you enjoyed it Jenn

      Reply
  25. Alicia Mirchandani says

    August 26, 2020 at 3:48 pm

    Hi! This looks so YUM! But u want to plate it with more color if possible…. do you have suggestions for sides that are a little more colorful then mash potatoes?

    Reply
    • Dainya says

      August 26, 2020 at 3:49 pm

      Get purple potatoes if you want color. Or maybe some colorful risotto

      Reply
  26. Margie says

    September 1, 2020 at 5:49 pm

    5 stars
    Hi! This looks so YUM! But u want to plate it with more color if possible…. do you have suggestions for sides that are a little more colorful then mash potatoes?

    Reply
  27. Blanca says

    September 2, 2020 at 4:31 pm

    5 stars
    Simple and DELICOUS! Thank you for this recipe!

    Reply
    • Dainya says

      September 2, 2020 at 7:03 pm

      So glad you enjoyed it and you are welcome

      Reply
  28. Jimmy says

    September 17, 2020 at 9:58 am

    5 stars

    look so delicious! I will try it right tonight!

    Reply
  29. Neysa says

    September 21, 2020 at 12:20 am

    5 stars

    Delicious!!! 😋 It was also quick and simple. Served it on a bed of mashed potatoes and had oven-baked broccoli 🥦 on the side! I used crushed whole cloves of garlic (instead of minced) and fried it a little crispy then used it as garnish. Hubby loved it (he made the mashed potatoes and broccoli).

    Reply
    • Dainya says

      September 21, 2020 at 12:24 am

      Your sides sound delish! So glad y’all both enjoyed it

      Reply
  30. Beryl says

    September 25, 2020 at 2:03 am

    5 stars

    I do love sea food but I actually can’t remember the last time I had sea bass. This makes it sounds like something I could definitely try myself at home so thank you.

    Reply
    • Dainya says

      September 26, 2020 at 12:53 am

      No problem. Hope you enjoy ut

      Reply
  31. And roasted green beans. Love it❤️ says

    September 25, 2020 at 3:24 am

    5 stars

    Great recipe great dish. My husband told me to make sure I make this again for company. I only had Costco frozen Seabass but they were perfect individual fillets for the two of us. Next time I’m by Whole Foods I will buy the fresh Seabass. But a wonderful dinner and a wonderful complement by my husband served with the potatoes And roasted green beans. Loved it

    Reply
    • Dainya says

      September 26, 2020 at 12:54 am

      So glad you both enjoyed it

      Reply
  32. Jane falcke says

    September 26, 2020 at 12:46 am

    This turned out beautifully. My husband said I should make it for company and to keep the recipe handy. No greater compliment. Thank you served it with roasted green beans and set it on a pile of red mashed potatoes. Look forward to more of your recipes
    Jane

    Reply
    • Dainya says

      September 26, 2020 at 12:54 am

      Glad y’all both liked it Jane

      Reply
  33. Mary says

    October 10, 2020 at 10:10 pm

    The Chilean sea bass was outstanding!It has been my favorite fish for many years, but never had the courage to prepare such a delicate, pricey, fish. After reading your recipe with detailed directions, I ventured out and prepared the Chilean sea bass and it was perfect, thanks to your recipe. Thank you so much😀

    Reply
    • Dainya says

      October 11, 2020 at 12:45 pm

      I’m so glad you enjoyed it. Its my husband’s favorite too

      Reply
  34. Schelly P says

    October 11, 2020 at 9:56 pm

    Have you ever added scallions or rosemary to the butter sauce?

    Reply
    • Dainya says

      October 15, 2020 at 2:29 am

      I personally have not but it sounds delicious

      Reply
  35. Beth says

    November 5, 2020 at 3:30 am

    Delicious! So easy- will definitely make again & again 😉

    Reply
    • Dainya says

      November 5, 2020 at 3:51 am

      So glad you enjoyed it!

      Reply
  36. Wei says

    November 28, 2020 at 2:00 am

    5 stars

    Tried this recipe for the first time. Everyone liked so much. Thanks for sharing!

    Reply
    • Dainya says

      November 28, 2020 at 3:03 am

      So glad you enjoy it and everyone else

      Reply
  37. Chelsea says

    December 2, 2020 at 7:14 am

    5 stars

    Delicious. This is a fancy restaurant-quality dish. Gourmet. The flavors and textures go together really well. I dialed back the butter a bit, and still felt like the dish was missing nothing.

    Reply
    • Dainya says

      December 2, 2020 at 11:28 am

      Thats awesome you enjoyed it Chelsea

      Reply
  38. Nina says

    December 23, 2020 at 4:22 am

    5 stars
    AWESOM!!! I Never write reviews! Loved loved loved this recipe so much! I had Slicker fillets so I cooked them five minutes each side and then in the same pan threw them under the broiler for two minutes each side. Perfect! Thank you for this recipe!

    Reply
    • Dainya says

      December 23, 2020 at 12:04 pm

      Nina, I’m so glad it turned out awesome for you and thanks for the review.

      Reply
  39. Louise says

    December 30, 2020 at 4:00 am

    5 stars
    Made this tonight for my girlfriends, it was SCRUMPTIOUS!

    Reply
    • Dainya says

      December 30, 2020 at 1:20 pm

      That’s great Louise! Glad y’all enjoyed it

      Reply
  40. Keary Mason says

    January 22, 2021 at 3:32 am

    5 stars
    Amazing!! This was the best Sea Bass by far. Thank you for sharing.

    Reply
    • Dainya says

      January 22, 2021 at 12:29 pm

      So glad you enjoyed it Keary

      Reply
  41. clara lang says

    January 25, 2021 at 11:43 pm

    5 stars
    Have been cooking fish for over 50 years but thought I’d check out a new recipe
    for this “precious” Chilean sea bass. Without doubt, this is the ONLY way to cook it. Stunningly fabulous. Add the herb of your choice to the butter/garlic…
    but that is only gilding the lily. Less is more. Thank you, thank you.

    Reply
  42. Lisa Realmuto says

    February 2, 2021 at 1:03 am

    5 stars
    Great recipe! Extremely easy to make. Made roasted Brussel sprouts with bacon pieces with it. Also did organic brown rice. Drizzled the garlic butter on everything. Wonderful dinner!

    Reply
    • Dainya says

      February 2, 2021 at 1:13 am

      So glad you enjoyed it Lisa. Good touch with the Brussels sprouts.

      Reply
  43. Peggy Gilbert says

    February 5, 2021 at 9:18 pm

    5 stars
    I made this recipe for my husband and I last week. He loved it so much, we bought more sea bass to make it again. This recipe is light, buttery and so flavorful. Thank you for sharing it with us.

    Reply
    • Dainya says

      February 5, 2021 at 9:55 pm

      That’s great Peggy. Glad y’all enjoyed it

      Reply
  44. Rochelle says

    February 9, 2021 at 5:03 am

    5 stars
    I got the Costco fillets as well (in the fresh fish section but previously frozen), I marinated in teriyaki sauce overnight. Followed your recipe to a tee and it was the BEST Chilean Sea Bass ever. I kept the garlic in vs straining it (I just used a garlic press so the bits were small). Served with oven roasted asparagus from Whole Foods. Even my ten year old couldn’t get enough. For the thicker fillet, I turned the heat down and covered the pan and that got it cooked all the way through. Topped with some chopped chives for that restaurant “look”. Haha. The thinner fillet was done in exactly the time you suggested. Awesome recipe. I always like to say after a meal like tonight’s, let’s guess what this dinner would have cost us at a restaurant! Great restaurant-quality recipe! Thanks for sharing!!!

    Reply
    • Dainya says

      February 9, 2021 at 12:13 pm

      Sounds yummy Rochelle. And yes that meal at a restaurant would have been a pretty penny

      Reply
  45. Patrick says

    February 11, 2021 at 4:42 am

    4 stars
    I found it to be the right cooking times, however, it was a little less flavorful than I anticipated. I even used smoked sea salt. Next time I will use the cast iron. Or I might just smoke it to perfection. I’ll update next time if I remember.

    Reply
  46. Ada Valdes says

    March 16, 2021 at 10:44 pm

    5 stars
    Your recipe was easy and the result was amazing!! Delish!

    Reply
  47. Diane D says

    March 18, 2021 at 1:03 am

    5 stars
    I’ve never had or made Chilean sea bass before, and this was delicious! We loved the crispness of the fish but I think the next time, I’ll remove skin so I get the crispness on both sides-(not a fan of fish skin). Served the fish with mashed sweet potatoes and sautéed green beans. Yum!

    Reply
  48. Renee M says

    March 29, 2021 at 1:53 am

    5 stars
    I just found this recipe today after scoring some Chilean Sea Bass at my local Costco. This was absolutely incredible! My piece was somewhat thick so I did leave it on for a minute or so longer. This is the only dish I have ever ordered from my favorite Argentinian steak house and now I can make it at home. Score!

    Reply
  49. Roger Chestnut says

    April 3, 2021 at 11:15 pm

    5 stars
    The recipe was so simple and the flavor was Amazing! My fillets were thick so I finished them in a cast iron frying pan in the oven. Would recommend this dish to everyone.

    Reply
  50. M says

    April 21, 2021 at 12:26 am

    Hi Dainya! In step #2, what does “shimmer” mean?

    Reply
    • Glitter & Graze says

      July 13, 2021 at 11:09 pm

      lol simmer. Auto correct

      Reply
  51. Deb Nadkarni-Simmons says

    May 30, 2021 at 5:51 am

    My kind of recipe – absolutely simple, yet absolutely delicious!!!

    Reply
  52. Sue George says

    June 12, 2021 at 5:30 pm

    5 stars
    This was my first time to cook chilean sea bass. It was a surprise gift from a guest. I’ve only had it once or twice at restaurant. Loved your recipe. My husband thought the bass taste was too strong, but he’s not the seafood lover that I am. Thanks for the recipe! A Treat!!

    Reply
  53. Michelle Filsaime says

    July 7, 2021 at 10:08 pm

    5 stars
    Just tried this recipe for the first time, and LOVED IT!! I used my vegan butter (because I can’t have dairy,) and used a Microplane grater for the garlic! I will forever use this recipe any time I cook Chilean sea bass! WOW! Thank you Dainya!

    Reply
  54. Cookiepress says

    August 9, 2021 at 9:55 pm

    5 stars
    Excellent-simple and so few ingredients. Love it

    Reply
    • Glitter & Graze says

      August 13, 2021 at 10:18 pm

      Glad you enjoyed it

      Reply
  55. Sheryl Baker says

    September 14, 2021 at 11:46 pm

    5 stars
    That was delicious! Simple and perfect! Really let the flavors shine!

    Reply
    • Glitter & Graze says

      September 25, 2021 at 6:45 pm

      glad you enjoyed it

      Reply
  56. Rebecca says

    November 14, 2021 at 12:28 am

    5 stars
    5 ⭐️ dinner!
    My husband said it was the best fish I’ve cooked in a year!
    Thank you for the awesome, SIMPLE recipe. The flavor of the fish really shined.

    Reply
    • Glitter & Graze says

      November 17, 2021 at 3:47 pm

      YAY! So glad you both enjoyed it

      Reply
  57. Shelly says

    January 14, 2022 at 8:24 am

    5 stars
    Absolutely delicious!

    Reply
  58. Dave says

    January 26, 2022 at 3:06 pm

    5 stars
    Made this last night, served it over creamy Parmesan polenta and it was delicious!

    Reply
  59. Kayla Bouffard says

    April 14, 2022 at 11:37 pm

    I’m have made this in the past and it turned out excellent! Recently when I have attempted to cook it it doesn’t crisp on the pan and I’m left with less fish than is started with. All the “pan sear” is stuck to the pan and the fish is falling apart!! Help! Am I using the wrong pan, not hot enough?? I’m frustrated because I’m craving it and keep failing!!

    Reply
  60. Joanne Aubin says

    October 16, 2022 at 1:56 pm

    5 stars
    so I have prepared Sea Bass several times…I find the thick ugly skin very unappetizing so I get my grocery store to cut it off for me (dont know why I didnt think of this sooner! No wonder why it’s called filet mignon of the sea..delicious and so simply hard to mess up…when I cook it there is no fish smell in my house, testimony to the mildness of this fish (be warned to not check out photos of these fish! I think they were originally called “dog fish” or something like that lol…bad for marketing

    Reply

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Hi there! I'm so happy you are interested in discovering all the tasty treats and fun crafts I have to offer. Cooking and crafting are two things I cannot get enough of. I can honestly say I'm truly passionate about both and hope you enjoy everything I share with you!

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