Chilean Sea Bass with Huckleberry Gold PotatoesPrint Recipe
- 1 lb wild caught Chilean Sea bass
- 1 tbsp olive oil
- 4-5 mini organic Huckleberry Gold Potatoes
- 6 grape tomatoes, halved
- 3 tbsp homemade almond arugula pesto
- couple of torn cilantro leaves for garnish
- salt and pepper
- dash of fresh lemon
Cheat on making the potatoes by placing them all in the microwave on the potato setting for about 3.5 minutes. Remove and let cool a bit before slicing.
Take out two plates and place 1 heaping tablespoon of your homemade pesto and layer the halved potato slices and tomato halves around. Sprinkle with salt and pepper and get to work on the beautiful fish.
Preheat a non stick pan on high heat, add 1 tbsp of olive oil and place the fish down to cook. Cover and do not touch until ready to flip after 4 minutes. Flip the fish and cook for another 3 minutes covered before removing the cover and adding salt and pepper. Carefully transfer to the plate and squeeze fresh lemon and garnish with cilantro leaves.
Serve alongside a watermelon radish and avocado salad dressed in a blood orange vinaigrette.
Chilean Sea Bass has to be one of my favorite guilty pleasure fishes. Each flaky white chunk falls off and melts in your mouth with a fresh salty flavor and a consistency of pure butter and with 6 oz having only 170 calories its definitely better for you than butter! Its so rich and comforting that I wish I could eat it every day in contrast to its cousin cod which just isn’t as elegant and rich. It almost was an endangered species due to over fishing but international laws have been able to combat it, and as a result it is pricer than your average fillet, but worth every penny.
In this Chilean Sea Bass with Huckleberry Gold Potatoes, the fish is really the star of the show and the other components just the back up, but everyone knows the front is only as good as its backup . The potatoes are delicately placed on a bed of homemade pesto and are smooth and served in the fastest way possible. They’re nuked in the microwave which also maximizes its nutrients but yes, you can still boil them if you want but this is just easier. A little slices tomato for added color and flavor and a simple squeeze of lemon and fresh herbs finish off the fish and let it conduct its own symphony.