Hey Bloggers,
We are constantly being asked by our Guests how a particular dish is made and/or about the ingredients used, so as an ongoing effort to share how are dishes are prepared we are going to feature our Chilean Sea Bass which is the most popular seafood dish on our dinner menus.
Chilean sea bass is so good due to its rich, buttery flavor, velvety texture, and large, flaky meat that melts in your mouth, all thanks to its naturally high oil and omega-3 fatty acid content, making it forgiving if overcooking, which makes it popular among Chefs. Its culinary appeal is further enhanced by its versatility with various seasonings and cooking methods, offering a luxurious, healthy, and satisfying dish.
Our preparation involves pan searing the fillet on high heat until it creates a light, golden brown crust, then it is turned over and put into the oven to finish cooking. It is served in the center of the plate atop a potato puree and fresh spinach sauteed with sliced garlic. A white wine, shallot and butter sauce is drizzled around the outside of the fish and then sprinkled with caper and the famous Italian Castelvetrano olives which are praised for their mild, buttery, and sweet with a vibrant color, crisp texture and meaty flesh.
If you haven’t tasted this priced and delicate fish, next time you are visit one of our Taverns I urge you to give it a try.
