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In this food tutorial learn a simple recipe for making Chilean sea bass Creole style.
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Well, we are going to make a piece of a Chilean Seabass with peppers, onions, mushrooms and tomato sauce and a little white wine of course. A very simple dish, the only thing is you have to have those sauces ready. If you want to use butter right now, you can use butter, just put enough in there to coat the bottom of a non-stick pan, you have to use this type of pan dealing with this type of fish.
Now, we are going to take a quarter of the teaspoon of a sea salt, sprinkle it on there and an eight of a teaspoon of pepper. Now, we will turn it so it is on both sides, everything has to be seasoned all the time no matter what you are doing. If you are mixing something with something and one item is seasoned and the other one is not, what is going to happen is you are going to lose the seasoning that you put in to the dish because the other item that has not seasoned will just absorb it, so remember season everything.
We will get that a little bit warm and we are going to be cooking this together with the mushrooms. Have yourself a nice cup of your favorite mushroom sliced, pack it in tight. I like mushrooms and that is why I am using that much. You do not have to but you will see, it is mush tastier, mushrooms give off a nice flavor. There it is starting, put the mushrooms right in with the fish. They will not take long to cook. Of course you can slice the mushrooms and wash them which I find easier because you do not have wet mushrooms. Now, let’s going to brown and we are going to time this and we are going to put a lid on it now since I am not going to put this fish in the oven, this is going to be finished right here. A medium fire, you can hear the fish sizzling a little and the mushrooms will cook and then we will get ready with a quarter of a cup of that dry white wine and really that is the whole recipe.
A piece of seven to eight hours piece of a Chilean Seabass with no skin, skinless, and the sauce which you have to take and make my sauce. So this will take, I am not going to keep this camera running while this is cooking but the timer is on so you will have no problem. Now also let me say that. If you want to put herbs on that fish prior to sauteing it, go right ahead, whatever you like, you can play with recipes anywhere you want. Just a few basics some things have to be and then you just change, this change that according to your taste, cooking is fun and that is what you should be doing, having fun. Let us just check it, we are into about four minutes. The mushrooms are cooking nicely. The fish is not sticking because we are using a non-stick skillet, it is the only way to go, make your life easy.
And if you like this type of recipe, subscribe to my videos. You will be notified by Email as soon as I put another one up and I think I might be doing a lot more. Like we got a couple of hundred videos up there just for the hell of it. It is fun for me and this way I make different items for myself to eat.
Now, I just want you to check the flame, see it is moderate flame, not too low and it is not high at all just enough. So, you hear it cooking. I am going to turn this fish. We are not concerned about giving it a lot of color, why? Because it is going to be smothered in tomato sauce, so a few more minutes like this, still very rare. Now, we are at the 10-minute mark. Now, we are adding a nice pint of the red sauce to it. Actually, we are not going to add a pint, because that is for two people. So, we’re going to add just half of this since it is just me that is eating it. What am I going to have with this? I would bake pasta with it. Well rice but I have enough carbs today so we are just going to smooth that up, lift up the fish, lay on that and go for another five minutes and that should do it.
Well, the buzzer went off for another five minutes. Let us see how we are. That baby is done. So, we have the timing down for this. Now, we are going to have the presentation, how is that? Top it off with some fresh sliced uncooked cherry tomatoes, the pare type cherry tomato and some chives. You can put scallions, you can put chopped parsley, you want to put black olives slight, you can put anything you want in there as long as it is presentable. And the one thing I found out about the Chilean Seabass, plain I really do not care for the taste, you need something to really help it. And since it is not a fishy fishy taste, I think the tomato like this will go well with it.