2 – 4 Chilean Sea Bass Fillets (you can substitute Sea Bass with any other flaky white fish)
1 tsp. Peruvian Chile-Citrus Sea Salt
4 Tbsp unsalted Butter
1/4 Cup white wine
Rinse the fish fillets and gently dry with paper towels. Set fillets on a plate and allow to “rest” for 10 minutes, coming to room temperature.
Use a microplane to grate the lime peel to yield about 1/2 tsp lime zest. Cut lime in half and squeeze out 2 Tbsp of fresh juice and set aside for later.
Heat a butter in a skillet over medium heat, melting completely with out allowing the butter to brown.
Once the butter is melted, add the fish fillets, lime juice, and white wine to the skillet. Sprinkle the Peruvian Chile-Citrus Sea Salt over the fish. Cover the skillet and steam-cook the fish for approximately five minutes, or until the fish is white and flaky.
Plate the fish for serving and sprinkle the freshly-grated lime zest over the fillets. Season with additional Peruvian Chile-Citrus Sea Salt to taste.
Notes from the Chef
When cooking the fish, keep the temperature at medium and cook it slowly to keep it moist and flaky. Do not over heat. If you find that all the liquid in the pan has evaporated before the fish is cooked through, add a little more wine or water. Do not move the fish, let the steam and low temp cook the fillets.
Serve the fish alongside your favorite salad, seasoned rice, vegetables, or fresh fruit. A slice of artisan bread really adds to the meal.
From the Kitchen of AllSpice Customers Thom and Denise Rigger