Chilean Sea Bass recipe features a seared fillet on top of wilted sesame spinach and drizzled with a spicy, sour sweet Vietnamese inspired sauce. Gluten-Free and Dairy-Free.
Chilean Sea Bass recipes are the best. Especially this one. Quite simply the most sophisticated fish dinner you could make, that happens to also be ready in 30 minutes.
After yet another mini friend vacation, this time with my girls from studying abroad in Madrid, and this time around to New Hampshire, Portland, Maine, the cape and Nantucket, I am now on the ultimate seafood kick.
MY LATEST VIDEOSAfter spending days in seaside towns and villages and sampling all sorts of underwater treasures – not limited to clam chowder, fried clams, fish and chips, lobster rolls, crab rolls, tuna tartar, etc I need more.
More fish, more seafood in my daily cooking rotation and so I decided to come up with this Chilean sea bass recipe.
The timing happened to be perfect when after returning from the trip my dad suggested we drive out to the wholesale seafood market in Boston and stock up on some serious goods.
We’re talking almost $600 of oysters, salmon, sardines, branzini, Chilean sea bass (also known as Patagonian toothfish, apparently), smoked salmon, calamari steaks, etc.
Now that’s my kind of shopping spree. It was just what I needed to be able to whip up my Spicy Paprika & Garlic Gluten Free Shrimp recipe, Asian shrimp appetizer cucumber rolls with wasabi aioli, Southwest salmon salad with avocado dressing, sesame crusted seared tuna with the best ever ahi tuna sauce, and Caribbean fish curry. It was going to be a seafood fueled week.
Let’s talk Chilean sea bass. Love it or hate it? I never used to be a fan – even though I know it is a highly prized and valued fish that comes in at a whopping $28-$30 per pound at the usual grocery store – and let’s not even talk about how much a small portion goes for in a restaurant.
Regardless this fish in particular always seemed a bit too fatty and oily for me. Up until now. Maybe it was the way it was prepared before – I don’t know.
When we got back from the fish market I quickly opened up at least a dozen tabs to find inspiration for this Chilean sea bass recipe, but for one reason or another none of them really clicked. I decided to go my own path and quickly make up my own Chilean sea bass recipe. I love the Vietnamese sauce that I always serve with my summer rolls so I thought that might just be the right sauce for this fish too. I thought about preparing the Chilean sea bass in the oven, under the broiler, but decided I could get a nice sear on it instead. The key is to heat up the pan with the oil until almost smoking, and then add the fish. Do not touch the fish until it’s ready to be flipped over. That’s the key to that super crispy outer layer. Quite simply my favorite part of the whole fish.
For some veggies I threw in a handful of spinach to cook with a bit of sesame oil and any remaining bits of the fish.
When served all together this Chilean sea bass recipe or should I say masterpiece, was an instant hit.
With this seared Chilean sea bass recipe, each side of the sea bass has a nice crispy char to it and the ever so slightly wilted spinach creates a perfect base. The sauce is my lightly adapted summer roll salad sauce to make it a tad less sweet and a whole lot more spicy.
The flavors all complemented each other beautifully. This might just be my most proudest fish dish creation yet. I was honestly impressed with myself and so was everyone else.
This dish comes together in just 30 minutes and is simply made to impress. The slightly salty, sweet, spicy sour sauce blends with the charred and light fish atop a smooth and soft bed of sesame spinach. Don’t be turned off by the long ingredient list — this recipe is worth it!
If you end up trying my Chilean sea bass recipe please leave a comment to let me know what you thought!
How to make my Chilean sea bass recipe
- 1 pound Chilean sea bass fillet cut into four 3/4 inch thick pieces
- 1/2 - 1 teaspoon fish sauce
- splash of lemon juice
- salt/pepper to taste
- 1 - 2 teaspoons sesame oil
- for the sauce:
- 2 tablespoons lime juice
- 1 tablespoon minced ginger
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon agave
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1-2 tablespoons thai chili garlic sauce sambal olek
- for the spinach:
- 10 ounces spinach
- 1 teaspoon sesame oil
- 1-2 teaspoons sesame seeds
- Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides.
- Heat pan over medium-high heat until hot. Add 1 teaspoon sesame oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side until browned and cooked through. Add 1 more teaspoon sesame oil if needed.
- In a small bowl whisk together the sauce ingredients - lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth.
- Remove cooked fish from pan and drain on paper towels. In the same pan cook the spinach in 1 teaspoon sesame oil until just wilted -- about 1 minute.
- To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.
Amee Livingston says
This looks amazing! Pinned!
Vicky says
Thanks so much! My new favorite fish recipe by far!
Adele McLaughlin says
Both yesterday and still today when I try to access a recipe from your latest email I am unable to retrieve the proper recipe. I am trying to read the recipe for your vegan asian noodles and the sea bass page comes up every time.
Otherwise I am delighted with these recipes.
Regards,
Adele
Vicky says
Apologize for the website errors Adele. Sometimes the site acts up and I need to have the host fix things so hopefully you are no longer experiencing this problem!
Robert says
Chilean sea bass is one of the most delicate fishes in the world and while I like Asian treatments of seafood in general this one masks the beauty of this fish and given the price it’s not worth it. Let the fish speak for itself. Keep it simple.
Vicky says
Guess everyone has their own favorite way to eat Chilean sea bass. I personally am not a huge fan of Chilean sea bass but when prepared this way (which I do not find to be complex – the fish gets a nice sear and is simply dressed up with a Vietnamese inspires sauce, while being seared atop a bed of spinach) I love it!
Jillian says
This was fantastic! Based off some comments I went very light on the sauce, but then everyone added more because it was delicious. It was my first time making it and everyone loved it. Great recipe!
Vicky says
So glad you enjoyed this recipe Jillian! Thanks for taking the time to comment and let me know : )) Definitely one of my favorite fish recipes on my blog!
Catherine Brinks says
Second time we made this! You made me love ALL Fish! Thanks for the lovely recipe!
Vicky says
So glad to hear that Catherine! Thanks for taking the time to comment and let me know : )) Makes me happy to hear that you now love all fish – exactly what I was going for : )
Laura Garnette says
This recipe rocked! I made if for my wife and three teenagers. I added little bitty mushrooms to the spinach. I left the sauce on the side and one of the teenagers loved it – the other two loved it plain. My wife and I loved the sauce and I didn’t think it masked the purity of the fish – the sauce was very light. What a keeper!!! Thank you.
Vicky says
So glad you and your family enjoyed this recipe!!! Great idea to add mushrooms to the spinach — will have to try that myself next time!
Jessie says
Can I substitute the chili sauce for sriracha?
Vicky says
You can use Sriracha instead, but don’t add as much, as I think Sriracha is spicier, so just start with 1-2 teaspoons and then add more as needed.
Jessie says
I see from the picture you added green onion. Did you do this as a garnish in your last step? Thanks!
Vicky says
Yes I just sprinkled it on as a garnish. It is entirely optional
Terry Day says
I can’t get Chilean Sea Bass in my small, rural town. Can I substitute another fish?
Vicky says
Alaskan sablefish also known a black cod should work well too! If you can’t find that try using regular cod (flavor won’t quite be the same but it should still be delicious with the sauce and spinach)! Hope that helps : )
Carolyn says
Absolutely fantastic! My entire family loved it! ⭐️⭐️⭐️⭐️⭐️
Vicky says
So glad to hear that Carolyn!!
Brenda Allen says
Have made this a number of times. Costco has frozen portions of CSB so it’s easy to buy and fix when the mood hits me. It has been a huge hit each time I fix it. Hubby loves bonefish’ s CSB with their pan Asian sauce. This sauce isn’t that, but it’s in that league, so he loves it! Earring ketone ic, so can’t think of a better dinner. Thanks!
Vicky says
So glad to hear you enjoyed this recipe Brenda — it’s also one of my favorites!
Renata says
Love, love, love this recipe! Made it at least 10 times in the last two months for guests and everyone loved it. My husband refused to eat fish for the last 17 years and this recipe turned him around! Now we have fish at least once a week. Thank you so much. Your website rocks!
Vicky says
So so happy to hear your enjoyed this recipe Renata! This is literally the only way I make Chilean sea bass! I am so touched that this recipe got to get your husband to eat fish after not eating it for 17 years!!!
Melissa D says
This turned out great! I love the baseline of this recipe…I drizzled the sauce over the fish and detoured with the spinach just a tad. I sautéed onions and mushrooms and then deglazed the pan with chardonnay after cooking the fish to sweat the spinach for a different flavor. I felt the sauce recipe only complemented the fish, not detract from its natural goodness. I’m not a huge fishy fish fan, so this helped me to enjoy the natural butteriness of the fish while enjoying the enhancement of the flavors. Spot on and thanks for sharing!
Vicky says
So happy to hear you enjoyed my recipe Melissa!! Love your take on the veggies!
Kate says
Hi there! Any recommendations for substitutes for the thai chili garlic sauce? Would just garlic work?
Vicky says
The chili garlic sauce adds a bit of spiciness to the sauce as well so if you have something like Sriracha you could add that instead with a bit of minced garlic and some red pepper flakes, though if you can get yours hands on the chili garlic sauce I highly recommend it – it’s has an amazing spicy kick that is perfect for so many different dishes!
Amy says
This looks delicious!
Nicolette says
Made this tonite and it was simply delicious! Paired it with Pine Ridge Chenin Blanc + Viognier 2016 wine, perfect! Thank you for sharing your recipe.
Vicky says
So happy you enjoyed this recipe Nicolette – it’s one of my favorite! And the Vietnamese vinegar garlic sauce I use on everything!