Chilean Sea Bass in Teriyaki Ginger & Basil Butter Sauce


Chilean Sea Bass in Teriyaki Ginger & Basil Butter Sauce by Wholistically Improve You


  • Four 6oz Chilean Sea Bass Filet (substitute with tilapia if you are on a tight budget)
  • 1 cup of flour seasoned with 1 tablespoon of salt and 1 tablespoon of black pepper, refrigerate
  • Kosher Salt
  • Black Pepper
  • 1 cup water
  • 4 inches of fresh ginger, thinly sliced
  • ¼ cup honey
  • ¼ cup Kikkoman roasted garlic teriyaki sauce
  • ¼ cup Andre Champagne (any sweet & good tasting champagne)
  • 1/8 red pepper flakes, crushed lightly with your thumb to release natural oils
  • 8-10 leaves of fresh basil, coarsely chopped

Here we go…

  1. Season Chilean Sea Bass lightly with season salt and black pepper, refrigerate.
  2. Warm up frying pan with heat only.
  3. In a 2qt skillet add water, ginger, honey, teriyaki sauce, and champagne, and red pepper flakes. Boil.
  4. Add ¼ cup olive oil and 2 tablespoons of butter to the frying pan. Allow oil to heat up.
  5. Lightly flour the fish then pan fry, until the flour is lightly golden brown on both sides; about 3.5 minutes on each side.
  6. Remove the fish from the frying pan and hold in a degree oven. If you are cooking tilapia/dover sole, you can just hold the fish at 200 degrees.
  7. Add the teriyaki sauce to the frying pan with the hot oil/butter. Hear the sizzle. Add a few fresh basil leaves and allow the sauce to reduce. Add more fresh basil until you just begin to taste the basil.
  8. Laddle the sauce onto a plate, add the fish on top of the teriyaki sauce, then garnish with fresh basil.
  9. Serve with 2 pounds sautéed baby spinach and 4 pints assorted mushrooms (shiitake, cremini, portobello).

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