Wednesday, February 20, 2013

Chilean Sea Bass with Green Gazpacho

My man is all about Seafood, so it was a blessing to work with Certified Steak and Seafood Company's Chilean Sea Bass this past week.
Chilean Sea Bass is a popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. It is  Easy to Cook, Wild Caught, 3rd Party Certified, Product of Chile.

So I set out to make a dish my husband would remember forever. Success! With each bite my husbands sounds of "oh my goodness" and "yummmmm" and the "this is an A+"... My happiness increased. Nothing makes me more satisfied than pleasing my Man. Funny how while setting out to please him, it in turn made me very happy too. It set the stage for a very romantic evening between us. 

Romantic Tip: Find something that your significant other really likes. Maybe it isn't something you would choose, maybe it is. You will be surprised how happy it makes you too! Finish the night out in some sexy lingerie for a finishing touch!

Chilean Sea Bass with Green Gazpacho

1/2 large English cucumber, coarsely chopped
1/2 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh cilantro
4 tablespoons Extra Virgin Olive Oil, divided
2 tablespoons white wine vinegar
1 large jalapeño pepper, seeded and coarsely chopped
2 cloves garlic, roughly chopped 
1 TBSP Canola Oil
Salt and Pepper to taste
2 8 ounce Chilean Sea Bass Filets
Optional garnishes:
Fresh slivers of jalapeno or serrano peppers
Chopped tomato

Preheat your oven to 350 degrees.
Combine the cucumber, scallions, jalapeño, cilantro, garlic, Olive oil, and the Vinegar in the bowl of a food processor or blender. 
Pulse the machine to create the sauce, making sure not to overdo it, you do want some texture. 
Remove the sauce to a bowl and cover and chill until ready to use. 

Heat one tablespoon of Canola oil in a large non-stick skillet (cast iron is preferred) over medium-high heat. Season both sides of each fish filet with with sea salt and freshly ground pepper to taste. When hot, slip the fish into the skillet. Cook 4 minutes on the first side, then carefully flip them and cook another 3 minutes. 
Remove skillet from the stove-top and put in the pre-heated oven until the filet is just opaque, but still very moist in the center. About 10 minutes. If you are subbing a different style of fish you may need to skip this step. Chilean Sea Bass is very thick and needs extra cooking time. 
To serve, you can simply spoon some sauce into a shallow bowl and top with a piece of fish, and sprinkle with sliced peppers and some fresh chopped tomatoes. 
Then you dig in to this flaky moist fish. 
This dish was outstanding! It is a fresh and healthy treat for dinner!

Now you have the opportunity to get restaurant quality Steak and Seafood delivered to your door at a big discount with the following coupon:
Simply go to Certified Steak and Seafood Company's website HERE and enter the above coupon code at checkout. 
This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.


  1. wow I love this! The sea bass looks succulent and beautiful. Perfect to serve over gazpacho.

  2. Good morning, I have featured your gorgeous recipe on my blog for my weekly seafood round-up called Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link:


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