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Chilean Sea Bass
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Chilean Sea Bass with Pecan Brown Butter

Servings 6 People

Ingredients

  • 6 portions Coleson's Catch Chilean Sea Bass 6-8 oz. each
  • 4 oz salted butter
  • 1/2 cup pecans chopped
  • 4 large red onion thinly sliced Chicken stock Canola oil Thyme Salt and pepper diced carrot and scallions for garnish

Instructions

  • Heat oil in large saute pan.  Add onions and stir occasionally until brown. 
  • Add seasonings, then add enough chicken stock to moisten. Broil Sea Bass. 
  • Place on a bed of prepared onions, top with pecan butter and garnish with diced carrot and scallions.
  • Pecan Butter:
  • Melt butter in a saucepan, whisking constantly. 
  • When the butter browns to the desired darkness remove from heat. 
  • The darker the butter, the stronger the flavor. 
  • Toast pecans in the oven and add just before serving.

Notes

Serve with rice and a seasonal vegetable.