Ina Gartens Chilean Sea Bass: Butter Basted

Ingredients

• 2 (6-8 oz) Chilean Sea Bass fillets
• 1 tbsp grapeseed or avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 3 tbsp unsalted butter, cubed and chilled
• 1/4 cup dry white wine
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley or chives, minced

Instructions

1. 1

   Pat the 2 Chilean Sea Bass fillets completely dry using paper towels.

2. 2

   Sprinkle 1/2 tsp kosher salt and 1/4 tsp cracked black pepper on all sides.

3. 3

   Add 1 tbsp grapeseed oil to the skillet and heat until the oil is shimmering and just starting to smoke.

4. 4

   Place fillets in the pan. Press down lightly for 5 seconds to ensure full surface contact.

5. 5

   Cook for 5 minutes without moving the fish until a golden brown crust forms.

6. 6

   Use a fish spatula to turn the fillets over.

7. 7

   Pour in 1/4 cup dry white wine. Let it bubble for 1 minute until the liquid reduces by half.

8. 8

   Pour in 2 tbsp lemon juice and add the 3 tbsp cubed, chilled butter.

9. 9

   Use a spoon to continuously pour the melting butter over the fillets for 3 minutes.

10. 10

    Ensure internal temperature reaches 145°F. Remove from heat immediately.

11. 11

    Sprinkle with 1 tbsp fresh parsley or chives until the greens look bright against the sauce.