Chilean Sea Bass with Wasabi Beurre Blanc Sauce

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Chilean Sea Bass with Wasabi Beurre Blanc Sauce

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Chilean Sea Bass with Wasabi Beurre Blanc Sauce

Pan Roasted Sea Bass


    Chilean Sea Bass
  • • 8 4-ounce pieces Chilean sea bass
  • • Salt and pepper
  • • ½ cup olive oil
  • • 4 tablespoons white sesame seeds
  • • 4 tablespoons black sesame seeds
  • • 4 tablespoons butter
    Wasabi Beurre Blanc Sauce
  • • 4 tablespoons olive oil
  • • 3 tablespoons finely minced shallot
  • • ¼ cup white wine
  • • 1 cup chicken stock
  • • 2 teaspoons corn starch
  • • 3/4 cup cold water
  • • 1 tablespoon wasabi powder


    Chilean Sea Bass
  1. Preheat oven to 400°.
  2. Pat the sea bass filets dry and sprinkle with salt and pepper.
  3. Brush with olive oil.
  4. Dredge into mixture of white and black sesame seeds.
  5. In two sauté pans, heat 2 tablespoons butter and 4 tablespoons olive oil in each until just smoking.
  6. Sauté 4 filets in each pan (so that they are well spaced) until the first side is golden brown.
  7. Flip to the second side and place in oven.
  8. Cook for about 10 minutes or until nicely crisped on the outside and about 83% cooked through. (Note: Make sure to not overcook the sea bass.)
    Wasabi Beurre Blanc Sauce
  1. In a medium sauté pan,heat olive oil
  2. Add shallot and sauté at a low temperature until translucent.
  3. Deglaze pan with white wine.
  4. Add chicken stock and cook until reduced by a third.
  5. Mix the cornstarch in a small bowl with cold water.
  6. Add the cornstarch mixture to stock to thicken.
  7. Whisk in wasabi powder. whisk and serve.
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