Chris's Kitchen - Chilean Sea Bass (Pictures Below)
Hello from my kitchen, Chris' Kitchen! I am sure you have all noticed a commercial or two about fish sandwiches and fish bites. While I, and probably the fast food joints included, am not exactly sure what type of fish is contained in those sandwiches and mini bites but I am sure that this month's recipe will surely delight. Today I will not only provide you with a main dish, but an entire meal.
When people think fish, they think salmon, tuna, halibut, cod, and mahi mahi. Those are all very great and healthy fish, but today I am going to give you a recipe for Chilean Sea Bass.
For this recipe you will need the following ingredients:
Chilean Sea Bass - 2 - 3lbs
Grass Fed Butter - 1 Tablespoon Equally divided amongst your fish.
Lemon - 1 Sliced Thinly
Sea Salt and Pepper to Taste
Swiss Chard - 2 Bunches
Dino Kale - 2 Bunches
Carrots - 4 (Shaved)
Preheat your oven to 375 Degrees.
While your oven preheats, cut your Chilean Sea Bass horizontally into two or three equal parts. Lay out enough aluminum foil to fold and tent your fish. Lay your fish in the center of the foil, season with salt and pepper, a pat of butter (insert English Accent), and two lemon slices. Fold and Tent your aluminum foil and place on a baking tray and place in the oven for fifteen minutes.
While your fish is cooking in the oven, place a tablespoon of coconut oil or a tablespoon of butter in a large skillet and melt over medium heat.
While this is going on wash and slice your swiss chard and Dino Kale vertically against the stems and then cut horizontally and add to your skillet.
While your kale and swiss chard cooks, cut the tops off of your carrots, wash, and peel your carrots and add to your skillet.
By now your fish should be done. Carefully remove your Chilean Sea Bass from the oven and open the tent away from you. Plate your chard, kale, and carrot mix onto the plate and top with your Chilean Sea Bass. Dinner is Served!
Straight Out of the Oven Kitchen Bonus: The REAL Filet O' Fish
What you will need is a 1 to 2 pounds of Cod, some Panko Bread Crumbs, 1 Egg, salt, pepper, and cayenne.
You will need one bowl with your beaten egg and another with half a cup of Panko Bread Crumbs and Seasoning mixed together.
Heat a medium size skillet with a tablespoon of Grass Fed Butter over medium heat.
Cut your fish into three or four equal pieces.
Dip your fish in the egg mixture and coat both sides of the fish, and then cover both sides of your fish with your Panko Bread Crumb seasoning.
Place your fish in the hot skillet, careful not to crowd the pan. Cook on each side for three minutes, plate and enjoy on top of a mixed green salad or the vegetables from above.
I hope you enjoyed this edition of Chris' Kitchen. Next month I hope to do something totally different with this blog post which will include Carmen.
If there is something you would like to see more or less of in recipes please let me know. Thanks for your time.
Train Hard and Eat Great,