Chilean Sea Bass with Honey Dijon Glaze is a sophisticated yet simple dish that brings together the rich, buttery flavor of sea bass with a sweet and tangy glaze. Perfect for a special dinner or a weeknight treat, this recipe is sure to impress with its elegant presentation and delectable taste. Let’s dive into the recipe and learn how to make this delightful Chilean Sea Bass with Honey Dijon Glaze step-by-step.
Ingredients
- 4 (6-ounce) Chilean sea bass fillets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
Instructions
Step 1: Prepare the Sea Bass
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Season the Fillets: Pat the sea bass fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Heat Olive Oil: Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the Fillets: Once the oil is hot, add the sea bass fillets, skin side down. Sear for about 3-4 minutes, until the skin is crispy and golden brown. Carefully flip the fillets and sear the other side for 1-2 minutes.
Step 2: Prepare the Honey Dijon Glaze
- Mix Ingredients: In a small bowl, combine the honey, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme. Mix well until all ingredients are fully incorporated.
Step 3: Glaze and Bake
- Glaze the Fillets: Spoon the honey Dijon glaze evenly over the top of each sea bass fillet.
- Bake: Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Serving
- Serve: Carefully remove the skillet from the oven. Serve the Chilean Sea Bass fillets immediately, drizzled with any remaining glaze from the skillet. Pair with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.
Cooking Notes
- Fish Selection: Ensure you are using fresh, high-quality Chilean sea bass fillets for the best flavor and texture.
- Searing: Be careful not to over-sear the fish. The initial sear is to create a crispy skin and lock in the flavors.
- Glaze: The honey Dijon glaze can be adjusted to taste. If you prefer a sweeter glaze, add a bit more honey. For a tangier glaze, increase the amount of Dijon mustard or apple cider vinegar.
Frequently Asked Questions
Q: Can I use another type of fish for this recipe? A: Yes, you can substitute Chilean sea bass with other white fish such as halibut, cod, or grouper. Adjust the cooking time based on the thickness of the fillets.
Q: How do I know when the fish is done? A: The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Q: Can I prepare the glaze ahead of time? A: Yes, you can prepare the glaze ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat slightly before using to make it easier to spread over the fish.
Keto/Low Carb Version
This recipe is naturally keto and low-carb friendly. Ensure that the honey used is minimal to keep the carb count low, or substitute with a low-carb sweetener like monk fruit or stevia.
Chilean Sea Bass with Honey Dijon Glaze is an elegant and flavorful dish that’s sure to impress. With its rich, buttery texture and sweet, tangy glaze, it’s perfect for any occasion. Try this recipe today and enjoy a restaurant-quality meal in the comfort of your own home!
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