Chilean Sea Bass is my favorite fish- it’s naturally buttery, rich, and meaty. This particular fish goes well with white butter sauces, and of course, champagne. Give this recipe a try- it will amaze your friends and family.
Grilled Chilean Sea Bass with Champagne and Chive Buerre Blanc
Preheat Grill to 350 Degrees
Prep time: 30 minutes
4 pieces of Chilean Sea Bass, 6 ounces each
2 tablespoons extra virgin olive oil
salt and pepper to taste
1 cup good quality French champagne
¼ butter, room temperature
3 tablespoons chopped chives
Place the Chilean sea bass on a clean working surface. Massage the fillets with olive oil, salt and pepper.
Put the seasoned fillets on a hot grill. Cook each side for three minutes. Remove the fish from the grill and set aside.
For the Sauce
Place the Champagne is a small stainless steel saucepot over medium high heat. Once the Champagne has reduced by ¾, add the butter a few pats at a time. Whip this mixture with a whisk until all of the butter is gone. Add the chopped chives, and season with salt and pepper.
Place a few tablespoons of the sauce over the cooked fish.
Serve with lemon wedges.
Chef Chuck Kerber