Pan Seared Chilean Sea Bass is very easy to make and a delicious way to cook up some seafood! It only takes 10 minutes to make!

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• About Chilean Sea Bass
• Sea Bass Steak Cut
• How to Pan Sear Chilean Sea Bass Steak
• Ingredients
• Instructions
• Notes
• Recommended Products
• Did you like this recipe?
• Spices and Sauces
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About Chilean Sea Bass

Chilean Sea Bass has a more technical name - it's also known as Patagonian and Antarctic toothfishes! It is known as Chilean sea bass in the United States and also Canada, but in the UK they are known as icefish and toothfish.

The name Chilean Sea Bass was created by Lee Lantz, a seafood merchant, in 1977. The fish is actually - very much not physically attractive, and neither is the name 'toothfish' and so the seafood merchant started selling it under the culinary name of Chilean Sea Bass - and it was actually a success!

Sea Bass Steak Cut

We are using the the steak cut of Chilean Sea Bass for this recipe.

The steak cut is cut perpendicular to the spine, and is a common cut for larger fish such as salmon, tuna, mahi mahi and Chilean sea bass.

I prefer for the skin to be on it too because I love the crispy skin!

How to Pan Sear Chilean Sea Bass Steak

First gather your ingredients:

• 1 Chilean Sea Bass (Steak cut)
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper, as desired

Clean and pat dry the Chilean Sea Bass.

Heat oil in a large skillet over medium-high heat.

Add fish to the pan and sprinkle with half of the seasoning and cook until bottom is golden, 5 minutes, then flip.

Sprinkle with the other half of the seasoning and then cook until the the fish is cooked through, another 5 minutes

Remove from heat and serve as is, or with your preferred spices and sauces combination!

Spices and Sauces

In this recipe, I'm giving you the most basic way how to cook and season this Chilean Sea Bass, you can eat it as is (my go to), but you can also dress it up! Here are some options:

• Simple fish seasoning: The easiest way I make some fish seasoning!
  • 1 part paprika, 1 part cayenne pepper, 1 part garlic powder, and then add salt and pepper to taste.
• Lemon pepper: This is a classic combo that works with fish and poultry super well!
  • 2 tablespoon lemon zest, 1 tablespoon black peppercorns (coarsely ground), 1 teaspoon garlic powder, ½ teaspoon dried thyme, ¼ teaspoon sea salt.
• Spicy Southwestern: This one adds a kick and has a smokey flavor!
  • 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (or more to taste), ¼ teaspoon garlic powder, salt and pepper to taste.
• Old Bay or Tony Chacheres Creole Seasoning - these two are already spice blends are work perfectly with seafood, so just season to taste!

Sauce combinations

• Lemon Butter: A classic combo!
  • 4 tablespoon unsalted melted butter, 2 tablespoon lemon juice, minced garlic, fresh parsley, salt and pepper to taste
• Pesto: You can make this fresh or buy a jar of pesto from the store to save time!
  • 2 cups fresh basil, ½ cup grated parmesan cheese, ½ cup pine nuts, 2 cloves of garlic, ½ cup olive oil, salt and pepper to taste
• Soy Ginger: Add delicious Asian flavors with this sauce combo!
  • ¼ cup soy sauce, 2 tablespoon honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon rice vinear, 1 tablespoon sesame oil.
• Store Bought Sauces: If you already have these sauces you can use them!
  • Teriyaki sauce
  • Thai Sweet Chili sauce
  • Chimichurri sauce
  • Mango Salsa
  • Pico de Gallo

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