Chilean Sea Bass with Lychee Chili Sauce
Contributed by Nicole Tinsley
1 Chilean Sea Bass steak per person (any firm White Fish may be used)
Lime Pepper (Lemon Pepper substitute)
1 Tbs. Olive Oil
2 Tbs. Butter
Lychee Chili Sauce, 1 ounce per steak, plus 1 for the pan
1 ounce Vermouth
Heat skillet to Med-High. Add olive oil and 1 Tbs. butter to coat the pan. Lightly sprinkle the Bass with Lime Pepper on both sides. Place in skillet and cook on first side for approximately 4 minutes. Turn the fish over, pour an ounce of Lychee Chili Sauce over each piece of fish, cover and reduce heat to Med-Low. Continue cooking another 3 minutes. Be careful not to overcook the Sea Bass. Fish is done the moment a sharp knife goes through the flesh without resistance.
Remove fish from skillet and add remaining butter, Lychee Chili Sauce and Vermouth. Increase heat to Med-High and stir constantly until Butter is melted and sauce glistens. Pour sauce over Sea Bass and serve.
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