Sous Vide Chilean Sea Bass Recipe
Another great fish you can prepare in your sous vide circulator is Chilean Sea Bass. Make sure you take advantage of the sous vide preparation method by getting the thickest filets you can find.
— 1 sea bass filet
— 1 tablespoon olive oil
— 2 tablespoon grapeseed oil
— salt and pepper
— 130°F for 45 minutes
Step One: Get a portion size fillet (one for each person).
Step Two: Set your sous vide circulator to 130°F.
Step Three: Season with salt and pepper.
Step Four: Place each filet in an individual vacuum bag with olive oil and cook at 130°F for 30 minutes. Remove each filet and thoroughly dry them.
Step Five: Heat two tablespoons grapeseed oil in a cast iron skillet until it just starts smoking. Carefully place the sea bass, skin down, in the skillet and crisp the skin for 90 seconds. You might need to press it lightly to ensure complete contact with the skillet. Flip and sear the top for 15 seconds.
Step Six: Season and serve.