If you are passionate about cooking Chilean sea bass recipes with any kind of seasoning and if you are always open about experimenting with different ways of how to cook sea bass then this would most probably be good for you. I have decided to share this recipe I learned a few months ago which is all about cooking broiled Chilean sea bass with a special grace. The glaze that we are going to use in this recipe which is directly derived from my Aunt’s collection of Chilean sea bass recipes with a few more collection of recipe exploration is mainly a pineapple glaze combined with red pepper to get that spicy tasting effect. Now let me first encourage you experiment with this recipe, since I have always considered this to be a testing recipe myself. Another nutritional fact I can give you with this recipe is that it has pineapple glaze which is rich in nutrients such as vitamin see. Now I am not going to say anything further so let us start cooking this broiled Chilean sea bass recipe with spicy pineapple glaze.
-three tablespoons of rice vinegar
-one tablespoon of fresh basil
-one clove of minced garlic
-for Chilean sea bass fillets with the Gorton brand
-3/4 teaspoon of divided salt
-four tablespoon of pineapple preserves
-one fourth teaspoon of black pepper
After getting all the ingredients needed for this you can now start cooking this recipe. The first thing you have is to preheat the broiler. And then combine the pineapple preserves, red pepper, basil, vinegar, garlic cloves and 1/4 teaspoon salt in a small bowl. Next is to spray the broiling pan with cooking spray and then put the Chilean sea bass fillets in the pan. Sprinkle the one half teaspoon salt and black pepper on to the sea bass fillets. Broil up to 6 to 8" for about five to six minutes. Then, remove the fillets from the oven and then brush them up with the glaze. After this, return the fillets to the broiling oven and then broil for another five to six minutes or until the fillets flake easily when tested with a fork. This recipe can serve up to four persons.