Herb-steamed Chilean Sea Bass

Herb-Steamed Chilean Sea Bass Recipe from Chile and Italy

Region / culture: Chile, Italy | Preparation time: 15 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Herb-steamed Chilean Sea Bass is a delicate and flavorful dish that highlights the natural taste of the sea bass with the addition of fresh herbs. This recipe is perfect for a light and healthy meal that is sure to impress your guests.

History

The tradition of steaming fish with herbs dates back centuries and is a popular cooking method in many cultures around the world. This recipe puts a modern twist on this classic technique by using Chilean sea bass, a rich and buttery fish that pairs perfectly with the fresh herbs.

Ingredients

0.75 lb (340 g) of chilean sea bass fillet
salt and ground black pepper
3 tbsp of chopped tarragon, dill, and flat-leaf parsley
1 sprig of tarragon, dill, and flat-leaf parsley for garnish

How to prepare

Cut the sea bass in half horizontally.
Season the inside with salt and pepper and fill the center with the chopped herbs.
Reassemble the sea bass and season the outside with salt and pepper to taste.
Wrap the sea bass in plastic wrap.
Steam the sea bass in an 8-inch flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
To assemble, remove the plastic wrap.
Use a very sharp knife to cut the fish into eight 2-inch wedges.
Choose a flat, colorful plate to enhance the presentation of the fish.
Stand one wedge on its end to showcase the herb filling of the other wedges.
Garnish with fresh herbs.

Variations

Try using different herbs, such as dill or cilantro, to change up the flavor profile of the dish.
Add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.

Cooking Tips & Tricks

Be sure to season the inside and outside of the sea bass well with salt and pepper to enhance the flavors.

- Use a sharp knife to cut the fish into wedges for a beautiful presentation.

- Steaming the sea bass helps to lock in moisture and keep the fish tender and flaky.

Serving Suggestions

Serve the Herb-steamed Chilean Sea Bass with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Steaming the sea bass helps to lock in moisture and keep the fish tender and flaky.

Ingredient Substitutions

If you can't find Chilean sea bass, you can use another white fish, such as cod or halibut, as a substitute.

Make Ahead Tips

You can prepare the sea bass ahead of time and store it in the refrigerator until you are ready to steam and serve it.

Presentation Ideas

Arrange the sea bass wedges on a colorful plate and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Herb-steamed Chilean Sea Bass with a crisp white wine, such as Sauvignon Blanc, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator and reheat gently in a steamer or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Herb-steamed Chilean Sea Bass contains approximately 200 calories.

Carbohydrates

This recipe is low in carbohydrates, making it a great option for those following a low-carb diet.

Fats

Chilean sea bass is a rich source of healthy fats, including omega-3 fatty acids, which are important for heart health and brain function.

Proteins

Sea bass is a high-protein food, making it a great choice for those looking to increase their protein intake.

Vitamins and minerals

Sea bass is a good source of vitamins and minerals, including vitamin D, vitamin B12, and selenium.

Alergens

This recipe contains fish and may not be suitable for those with fish allergies.

Summary

Overall, Herb-steamed Chilean Sea Bass is a nutritious and delicious dish that is high in protein and healthy fats, and low in carbohydrates.

Summary

Herb-steamed Chilean Sea Bass is a simple yet elegant dish that is perfect for a special occasion or a weeknight dinner. With its delicate flavors and beautiful presentation, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory. It was many years ago, back when I was just a young girl living in a small fishing village along the coast of Chile. My grandmother, Mama Rosa, was known far and wide for her culinary skills and her secret recipes.

One day, Mama Rosa had a special visitor - a fisherman who had just returned from a long day at sea with a bountiful catch of Chilean sea bass. As he presented her with the fresh, glistening fish, Mama Rosa's eyes lit up with excitement. She thanked the fisherman profusely and immediately set to work preparing a feast fit for a king.

I watched in awe as Mama Rosa expertly cleaned and filleted the sea bass, her hands moving with precision and grace. She then gathered a variety of fresh herbs from her garden - parsley, cilantro, and oregano - and carefully chopped them into tiny pieces. The fragrant aroma of the herbs filled the kitchen, making my mouth water in anticipation.

Next, Mama Rosa placed a large pot on the stove and filled it with water. She added a generous amount of salt and a splash of olive oil, then brought the water to a gentle simmer. She placed a steamer basket in the pot, then carefully arranged the sea bass fillets on top. Finally, she sprinkled the chopped herbs over the fish, creating a colorful and aromatic masterpiece.

As the sea bass steamed gently in the pot, Mama Rosa regaled me with stories of her own childhood and the recipes she had learned from her own mother and grandmother. She spoke of the importance of using fresh, locally sourced ingredients and the magic that happened when those ingredients were combined with love and care.

After a few minutes, Mama Rosa removed the steaming sea bass from the pot and placed it on a platter. The fish was perfectly cooked, tender and flaky, with a delicate flavor that melted in my mouth. Mama Rosa urged me to try a bite, and I eagerly complied. The taste was like nothing I had ever experienced before - a symphony of flavors that danced across my taste buds and left me craving more.

From that day on, Mama Rosa's herb-steamed Chilean sea bass became a staple in our household. Whenever we had guests over for dinner or a special occasion to celebrate, Mama Rosa would prepare her signature dish with pride and joy. And each time, it never failed to impress and delight.

As I grew older, I became more and more interested in learning the secrets of Mama Rosa's cooking. I would spend hours in the kitchen with her, watching and learning as she worked her magic with pots and pans, spices and herbs. She taught me the importance of patience and attention to detail, of taking the time to savor each ingredient and let its natural flavors shine through.

I learned to appreciate the art of cooking as a form of expression, a way to nourish not only the body but also the soul. And I learned that the key to creating a truly memorable dish lies not only in the ingredients themselves, but in the love and care that goes into preparing them.

Now, as I stand in my own kitchen, preparing Mama Rosa's herb-steamed Chilean sea bass for my own family, I can't help but feel a sense of gratitude and pride. The recipe may have been passed down through generations, but each time I make it, I put a little piece of myself into the dish, infusing it with my own memories and experiences.

And as I sit down to enjoy the fruits of my labor with my loved ones, I know that Mama Rosa is smiling down on me from above, proud of the cook I have become and the traditions I carry on in her honor. The memory of discovering this recipe for the first time will always hold a special place in my heart, a reminder of the love and legacy that I carry with me every time I step into the kitchen.