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Seared Mexican Sea Bass




Source of Recipe


Internet


List of Ingredients




4 each 4 to 6 ounce Sea Bass fillets
Salt and pepper to taste
2 tablespoons virgin olive oil
1 dried ancho or serrano chili, crushed
1 tablespoon minced garlic
Zest from one lemon
1 tablespoon achiote (a dried spice available in the international section of most grocery stores)
1 tablespoon unsweetened chocolate
1 cup of white wine


Recipe



Wash and pat dry the sea bass fillets and season with salt and pepper. Heat a large shallow skillet over med-high heat and add the olive oil.

When the olive oil starts to smoke add the fillets and cook for 2-4 minutes per side until the fish is golden and cooked through.

Remove the fillets and set aside. Reduce the heat to medium and add the white wine to the pan and scape the bottom with a wooden spoon to incorporate the drippings and browned pieces.

Add the remaining spices to the pan and stir. Allow the liquid to reduce slightly, place the fillets to the pan and return to serving temperature.