Asian Glazed Chilean Sea Bass Recipe

Sometimes you want to treat yourself or impress friends with a really special main dish. That’s where this Chilean Sea Bass Recipe comes in—one of the most sought-after fish in fancy restaurants.

Course Main Course

Cuisine American

Keyword Chilean Sea Bass Recipe

Prep Time 8

Cook Time 9

Servings servings

Calories 304kcal

Author Dana DeVolk

Ingredients

24 ounces Chilean sea bass filets
2 tablespoons hoisin sauce
1/2 tablespoon soy sauce
1/2 tablespoon honey
1/2 tablespoon light brown sugar packed
1/2 teaspoon garlic powder
1/2 teaspoon rice wine vinegar

Instructions

Position the top oven rack about 6 inches under the broiler.
Preheat the broiler on high.
Pat the Chilean sea bass filets dry with a paper towel and place them on a sheet tray.
24 ounces Chilean sea bass filets
Whisk together the hoisin, soy, honey, brown sugar, garlic powder, and vinegar in a small bowl.
2 tablespoons hoisin sauce, 1/2 tablespoon soy sauce, 1/2 tablespoon honey, 1/2 tablespoon light brown sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon rice wine vinegar
Brush the glaze all over the filets.
Broil for 7-9 minutes; keep an eye on it so they don’t burn.
The fish is ready when an internal temperature reaches 140-145°F. If your fish is browning too quickly, you can reduce the oven temperature to 350°F and bake the fish until it reaches the desired internal temperature.

Notes

Pat dry: Use a paper towel to remove moisture from the fillets. This helps the glaze stick and not get watery.
Room temperature: Let fish sit for about 10 minutes before cooking so it cooks more evenly.
Watch that sauce: The sugar in the marinade can burn quickly on medium-high heat. If it starts to darken too much, lower heat or move your rack in the oven.
Line with foil: Lining your baking sheet with aluminum foil can save you from a sticky clean-up.
Measure your marinade: While it’s a simple recipe, keeping the ratio right ensures a balanced sweet-salty punch.
Don’t overcook: The fish is done at around 140-145°F. Overcooking can kill the majority of the flavor and dryness will set in fast.

Nutrition