Herb-Steamed Chilean Sea Bass
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Cut the sea bass in half horizontally
2
Season the inside with salt and pepper and fill the center with the chopped herbs
3
Reassemble the sea bass and season the outside with salt and pepper to taste
4
Wrap in plastic wrap
5
Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque
6
To assemble: Remove the plastic wrap
7
Use a very sharp knife to cut the fish into eight 2-inch wedges
8
Choose a flat, colorful plate to set off the dramatic form of the fish
9
Stand one wedge on its end and show the herb filling of the other
10
Garnish with fresh herbs