chilean sea bass

How To Make chilean sea bass

• 
  Step 1
  Pat dry 2 Chilean sea bass filets.
• 
  Step 2
  Coat both sides with cracked salt, pepper, and Old Bay seasoning, set aside.
• 
  Step 3
  Prepare 2 cups of sushi-grade rice in a rice cooker or stove top.
• 
  Step 4
  While sushi rice is cooking, warm the oven to 350 degrees F and place olive oil in an oven-safe pan. Warm to the point where, when flicking water into the oil, it crackles (hot).
• 
  Step 5
  Place filets into the pan for 1 minute. Then flip and turn off the stovetop.
• 
  Step 6
  Move oven-safe pan into oven and set timer for 8 minutes.
• 
  Step 7
  Mix milk, butter, and Knorr Hollandaise sauce in a saucepan.
• 
  Step 8
  Sushi rice should be done. Scoop into a ramekin. Then flip into the center of each plate.
• 
  Step 9
  Surround the rice cake on the plate with mixed greens. Sprinkle olive oil and cracked salt over greens.
• 
  Step 10
  Around the 6-minute mark, use an instant-read thermometer to check the fish's temp. You do not want the fish above 145 degrees. The ideal temp is 138 to 140, as they will continue to cook after removing. Remove the filets when the temperature is achieved
• 
  Step 11
  Place filets on top of rice cakes.
• 
  Step 12
  Generously cover the fish with the Hollandaise sauce and drizzle more over the lettuce. Sprinkle the capers over the fish and a few throughout the lettuce.
• 
  Step 13
  Enjoy a super moist, flavorful fish... double everything to serve 4.
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