Chili-Brown Sugar Chilean Sea Bass
- -1 large fresh Chilean Sea Bass filet, filet into 1/4 for 4, or 4 small fresh Chilean Sea Bass filets
- -2 Tbs. sweet cream unsalted butter
- -1 large spoonful brown sugar
- -1 Tbs. Hot Chili Powder, or use 2 small Habenero chilis, chopped
- -1 1/2 tsp. White Truffle oil (can be substituted for olive or grapeseed oil)
- Mix Chili Powder or Habanero chilis and brown sugar together in small bowl. Rub into Sea Bass filets. Over medium to medium high heat, melt together oil and butter. Once heated, add fish. Cook skin up until sauce carmelizes on top of fish. Flip skin-down for another 5-10 minutes. Total prep and cook time: 20 minutes. If you choose to bake, broil or grill this recipe, rub the fish as directed and marinate with oil and melted butter 30-40 minutes.
filet, sweet cream unsalted butter, spoonful brown sugar, habenero chilis, white truffle oil
Taken from www.epicurious.com/recipes/member/views/chili-brown-sugar-chilean-sea-bass-1200975 (may not work)