Sunday, November 11, 2012

Chili-Brown Sugar Chilean Sea Bass (or Lapu Lapu)

You can saute, bake, broil or grill this fish. I prefer to saute it on medium to medium high heat in a large, nonstick pan so the spices carmelize. Use the chili to taste. I prefer mine spicy. I serve this with something light such as an arugala salad.

Servings: Serves 4

-1 large fresh Chilean Sea Bass filet, filet into 1/4 for 4, or 4 small fresh Chilean Sea Bass filets
-2 Tbs. sweet cream unsalted butter
-1 large spoonful brown sugar
-1 Tbs. Hot Chili Powder, or use 2 small Habenero chilis, chopped
-1 1/2 tsp. White Truffle oil (can be substituted for olive or grapeseed oil)

Mix Chili Powder or Habanero chilis and brown sugar together in small bowl. Rub into Sea Bass filets. Over medium to medium high heat, melt together oil and butter. Once heated, add fish. Cook skin up until sauce carmelizes on top of fish. Flip skin-down for another 5-10 minutes. Total prep and cook time: 20 minutes. If you choose to bake, broil or grill this recipe, rub the fish as directed and marinate with oil and melted butter 30-40 minutes.

- Thank you dwyerkg1

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