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…
- Season Chilean Sea Bass lightly with season salt and black pepper, refrigerate.
- Warm up frying pan with heat only.
- In a 2qt skillet add water, ginger, honey, teriyaki sauce, and champagne, and red pepper flakes. Boil.
- Add ¼ cup olive oil and 2 tablespoons of butter to the frying pan. Allow oil to heat up.
- Lightly flour the fish then pan fry, until the flour is lightly golden brown on both sides; about 3.5 minutes on each side.
- 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.
- 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.
- Laddle the sauce onto a plate, add the fish on top of the teriyaki sauce, then garnish with fresh basil.
- Serve with 2 pounds sautéed baby spinach and 4 pints assorted mushrooms (shiitake, cremini, portobello).