Tuesday, December 11, 2012


-1 large fresh Chilean Sea Bass (Lapu Lapu) filet, filet into 1/4 for 4, or 4 small fresh 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 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.

- Thanks 'scrappykins' for this smokin' recipe.

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