Ingredients
Scale
- 4 Chilean sea bass fillets (6 ounces each)
- 1/2 cup unsalted butter, divided
- Salt and freshly ground black pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1/4 cup dry white apple vinegar
- 1/4 cup chicken broth
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the sea bass fillets dry with paper towels and season both sides with salt and black pepper.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned sea bass fillets and sear for about 4-5 minutes on each side until golden brown.
- Remove the fillets from the skillet and set aside to prevent overcooking.
- Lower the heat to medium and add the remaining butter to the skillet. Sauté minced garlic and shallots for about one minute until fragrant.
- Stir in the white apple vinegar and chicken broth, cooking for another 2-3 minutes. Add lemon juice and parsley to finish the sauce.
- Return the sea bass to the skillet, spooning sauce over each fillet. Serve hot with your choice of sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 490
- Sugar: 0g
- Sodium: 550mg
- Fat: 39g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg