Why does my fish stick to the pan?

My best advice to avoid sticking is to make sure your pan is very, very hot and then carefully adding the butter . (avoid spattering) Most importantly, don't move the fish for at least 3-4 minutes until it gets a really good sear on the bottom. When you slide your metal spatula underneath, the fish should have some give to it and then you can carefully slide the spatula all the way and turn to the opposite side. If the fish does not feel like it's loosening, then let it cook another 1-2 minutes and try again. No amount of added butter or oil will help loosen the fish

What should I serve with this recipe Chilean sea bass ?

Since this is a quick cooking fish that you should keep your eye on, I would suggest a side dish that you can cook a bit ahead and just keep warm. You can make a Cajun Cole slaw , with the flavors of Cajun cuisine, the day ahead or morning of. If you don't mind cooking two dishes at once, try Blackened Green Beans. They have a bit of a kick and will be done about the same time as the fish.

Blackened Chilean Sea Bass with Garlic Sauce ⋆

Description

This Blackened Chilean sea bass is everything a weeknight dinner should be. It's quick, full of flavor, needs minimal prep and super customizable. The lime garlic creamy dipping sauce compliments the seafood very nicely.

Ingredients

Units Scale

12 ounce Chilean sea bass fillets
2 teaspoons paprika
1 teaspoon Old Bay seasoning*
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
1/2 -1 teaspoon cayenne pepper, (depending on how spicy you like it)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter

Garlic Lime Aioli

1/3 cup mayonnaise
3 cloves garlic, minced or grated
1/4 cup lime juice
1 teaspoon sugar or substitute
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons sraicha sauce or hot sauce (optional)

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Instructions

Step 1: Make sauce: Mince garlic cloves and combine with remaining sauce ingredients. Use a mini processor, immersion blender or whisk very well in a small bowl.

Step 2: Pour into a bowl, cover and refrigerate until ready to serve.

Step 3: Stir the seasoning mixture together. Pat dry fillets with paper towels. Press spice mix onto both sides of fish. If you have enough spice mix, also pat it onto the sides of fish.

Step 4: Heat a large skillet over medium-high heat. Melt butter in pan.

Step 5: Place fish in pan, don't move it and let it cook for 4 minutes. You do want the filets to get a good sear on them but if the pan begins to smoke or the fish is getting too brown, turn the heat down to medium heat or low-medium.

Step 6: If the fish is not easy to turn over or is sticking, let it cook another minute.

Step 7: Carefully slide a large metal spatula under the fish and carefully turn over. Cook for another 3-4 minutes or until the temperature reaches 145°F. The Chilean sea bass should be golden brown, easily flaked and the inside of the fillet will be opaque (not translucent).

Step 8: Serve with the garlic lime sauce and lemon slices

Notes

*If you don't have Old Bay, add a 1/4 teaspoon paprika, onion powder, celery salt and cayenne.

*Make sure the pan is very hot and then carefully add the butter before placing the fish in the pan. Extra butter will not prevent it from sticking.

*Store leftovers in a covered container in the refrigerator for 2 days. Reheat in the microwave on low heat for 1-2 minutes. Or heat in a pan lightly sprayed with non stick cooking spray for 3-4 minutes on low heat.

*Leftover fish can be frozen in an airtight container for 2 months. Defrost in the refrigerator overnight and reheat as above.

* This recipe serves 3 portions. If you need to make more fish, make sure to double the sauce if you will be serving it.

*Nutrition (including the sauce) is an estimate from the Nutrifox.com calculator.

Nutrition

Serving Size: 3
Calories: 442
Sugar: 0
Sodium: 1033 mg
Fat: 34 g
Trans Fat: 0 g
Carbohydrates: 5 g
Protein: 28 g