Pan Seared Chilean Sea Bass

Ingredients

• 2 (1/2-pound) pieces Sea Bass (skin on or off)
• pinch Salt
• pinch Black Pepper
• 1 tablespoon Avocado Oil (or other high smoke point oil)
• Chimichurri (see footnotes for recipe)

Instructions

1. 1

   Pat SEA BASS dry with paper towels and season with SALT and PEPPER. Rest the filet for 20 minutes at room temperature to remove the chill.

2. 2

   Heat a heavy skillet over medium heat. Add OIL and heat until shimmering.

3. 3

   Place sea bass with the flesh side facing down in the hot skillet and cook for up to 5 minutes or until it's golden brown to your liking.

4. 4

   Flip the filet over so it's skin-side down. Sear this side until the fish is opaque throughout.

5. 5

   Transfer the filet to a plate and rest for a few minutes.

6. 6

   Serve sea bass warm with optional chimichurri topping (recipe in footnotes).