Chilean Sea Bass with Mole Negro Sauce

Sea Bass Plated

Chilean sea bass is a soft yet delicate fish but paired with the right flavors can be amazing! Come and check this amazing dish out! Only on Fooding-Around!



Ingredients for Sea Bass with Mole Negro Sauce and Corn Salsa


           Instructions for Corn salsa:
  1. Place the ears of corn onto a grill and grill till most of the kernels have become charred, about 5 minutes. Make sure to rotate the corn to every once in a while to ensure an even char.
  2. Cut the kernels off of the corn cobs and place them into a bowl.
  3. Add your diced peppers and your juices and zests to the bowl.
  4. Combine ingredients well.
  5. Add your Tobasco sauce and tomato and combine.
  6. Salt and pepper for taste! And enjoy!
       Instructions for bringing all the flavors together!
  1. Place the sea bass filets onto a paper towel and dry off well.
  2. Season the sea bass generously with salt and pepper.
  3. Place the sea bass into a screaming hot cast iron skillet with some oil and sear the top side about 3 minutes.
  4. Turn the sea bass over and place into a 350 Degree Fahrenheit oven for about 5 Minutes to cook through.
  5. Heat up your Mole in a pot (May need some more chicken stock to thin it out if it was made beforehand) while the seabass is cooking.
  6. Once seabass has finished, plate the corn salsa into the center of a bowl and place your seabass on top, spoon the mole negro sauce over the fish, and enjoy!
  7. Share this as a lovely date with your partner or just with some friends!

Keywords: Sea Bass

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