Mediterranean Sea Bass, also known as Asian Sea Bass is a delicious firm white fish with a mild, buttery flavor. It tastes like a cross between mahi-mahi and grouper, and works well with a myriad of flavors and cooking techniques.
Enjoy!
🍷 Wine pairing: A delicate Bordeaux Blanc or unoaked Chardonnay pairs well with this dish.
Pan Seared Mediterranean Sea Bass
Servings: 2 people
Ingredients
- 2 Moody’s Mediterranean Sea Bass fillets 6 to 8 ounces each
- 1-2 T of fine flour
- 1 T olive oil
- 1 T salted butter room temperature
- Salt and pepper to taste
Instructions
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Let the fillets come to room temperature
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Rinse the fillets and pat dry; season both sides with salt and pepper
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Dust the skin side with the flour
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In a medium non-stick skillet, heat the oil and butter over medium-high heat. When the oil is hot, add the fillets, skin side down. Turn the heat to medium to prevent the oil and butter from smoking.
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Press the flesh of the fish with a spatula to prevent from curling, squeezing out any air pockets between the skin and the flesh.
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When the skin is nice and crisp, turn the fillets over and briefly cook the other side.
