Braised Chilean Sea Bass Recipe In Tomato

This is actually one of those recipes that you can do with any delicious fish fillet but since we know that Chilean sea bass can really taste good, then this is the way to go. If you are familiar with braising than you might find this easier for you. Knowing about cooking Chilean sea bass recipes with various methods can give you more options and learning the way of braising can be a big delight for you. In case you didn't know, braising has always been associated with cheap cooking. In other words, you will be able to save money when you are braising. I think it's time to tell you a thing or two about this braised Chilean sea bass recipe. The main procedure for cooking this recipe is to cook the fish slowly in a covered pot with a little bit of liquid that are used for cooking. You will be doing this for a long period of time. It is preferable that you use lean cuts of fish fillet since it can be cooked quickly. This recipe utilizes Tomato Fennel Broth for cooking and seasoning. Anyway, if you like to get started right away he then let us start gathering all the ingredients needed for this recipe.

-one and a half pounds of Chilean sea bass
-two tablespoons of olive oil
-fresh ground pepper
-one bulb of fennel
-one tablespoon of butter
-two garlic cloves
-three tablespoons of chopped cilantro
-half cup of white wine (dry)
-15 ounces of diced tomato with juice(canned)

Wash the Chilean sea bass and dry them up completely. After that season them with salt and pepper all over. Make sure that the Chilean sea bass fillets are dry. Remove the bulb in the fennel, you are going to use it. Mince the garlic into tiny pieces. Preheat your cooking pan for a bit and then once the heat is around 180°F, add a tablespoon oil and butter. Continue heating until the oil is hot but make sure the butter is not brown. After this, pour the Chilean sea bass pieces and then sear one side until it is golden brown. This would usually take about three to five minutes. Repeat the same process on the other side of the fish. Be careful that you do not break the fish when you flip it to the other side. As you cook the fish, you can start cooking the fennel. Add the olive oil to the another new pan and then slice the fennel into pieces. Season them with some salt and pepper and then heat them up for five minutes until they are soft. Give it stir once in awhile so the mixture does not burn. Add the remaining pieces of minced garlic and cook for another minute. After this, take of the heat and then add the wine. Cover the pan with a clip. Reduce the heat on medium and then let it simmer for eight minutes. Add the tomatoes with its juice, half cup of water, and the tablespoons of cilantro. Cover it again and let it simmer for another five minutes. Keep on cooking until your desired taste is achieved. After the seasoning is ready, mix them up with the Chilean sea bass pieces and then let them simmer on low heat until the whole recipe is cooked. You can serve this with your favorite foods such as salad or pasta.

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