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. Pat the 2 Chilean Sea Bass fillets completely dry using paper towels.
  2. Sprinkle 1/2 tsp kosher salt and 1/4 tsp cracked black pepper on all sides.
  3. Add 1 tbsp grapeseed oil to the skillet and heat until the oil is shimmering and just starting to smoke.
  4. Place fillets in the pan. Press down lightly for 5 seconds to ensure full surface contact.
  5. Cook for 5 minutes without moving the fish until a golden brown crust forms.
  6. Use a fish spatula to turn the fillets over.
  7. Pour in 1/4 cup dry white wine. Let it bubble for 1 minute until the liquid reduces by half.
  8. Pour in 2 tbsp lemon juice and add the 3 tbsp cubed, chilled butter.
  9. Use a spoon to continuously pour the melting butter over the fillets for 3 minutes.
  10. Ensure internal temperature reaches 145°F. Remove from heat immediately.
  11. Sprinkle with 1 tbsp fresh parsley or chives until the greens look bright against the sauce.