I was in the mood for fish for dinner.
Fortunately I had some fish in the freezer.
Would it be the Chilean sea bass or the halibut? I guess you can tell from the title of the post what won....I do love Chilean sea bass!
But what to do with it.
This is what I made: Chilean Sea Bass on Toasted Orzo with Raisins with Edamame, Corn and Bacon.
It was good.
Here is how I made it:
Thaw the fish and dust with salt and pepper
Preheat the oven to 350°
Chop up four pieces of good bacon and put in a fry pan over med-high heat. Fry until crisp.
Strain the bacon and save the drippings.
While the bacon is frying heat a saute pan over med heat and add 1 TBS of olive oil. Then add 1 cup of orzo.
Toast the orzo until golden brown. Be careful you don't burn the orzo!
When the orzo are toasted add 3/4 of a quart of chicken stock and 1/4 cup of white wine. Bring to a boil and cook until the orzo are just al dente about 10 minutes.
Drain and set aside.
While the orzo and bacon are cooking heat up a cup of corn and a cup of edamame. For edamame I buy a big bag at Costco and keep them in my freezer. They are packed in 8oz bags. To use them I pop the soybeans in my microwave for two minutes and then take the edamame out of the pods. For the corn I have all the corn frozen from the garden.
Take the pan used to cook the bacon and deglaze it with a bit of white wine.
When the drippings have reduced to about 2 TBP add the corn, edamame and 3/4s of the cooked bacon. Heat through and adjust seasoning. The sweet corn, rich edamame and smoky bacon are delicious together!
Set aside to keep warm.
Take a small saute pan and heat over med-high heat. Add 1 TBS of the reserved bacon drippings and 1 tsp of olive oil. Add the Chilean sea bass and cook for 2 minutes.
Turn the fish and cook for two minutes.
Cover the pan and place in the pre-heated oven for 10 minutes.
While the fish is baking add the cooked orzo back into their saute pan and add 1/2 cup of raisins. Season to taste.
Keep warm over low heat.
Take the remaining 1/4 of the quart of chicken stock, 1/4 cup of white wine and a handful of bacon and add it to a small saucepan. Let this boil and reduce while the fish cooks.
When the fish is done let it rest on a cutting board.
This was an 8oz piece and it is a delightfully rich fish so the hubby and I would be sharing it.
To serve, I cut the fish in half.
Place the toasted orzo with raisins in a soup bowl and top it with the fish.
Add the edamame, corn and bacon over the top. Take the chicken broth/win reduction and strain out the bacon. Adjust the seasonings to taste and pour half over each serving.
Squeeze a bit of fresh lemon on top and it is ready to serve.
This was DELICIOUS. I was rather making it up as I went along and I was very happy with how it came out. I will most definitely make it again. It was very satisfying and the flavors were delightful.
I can't express enough how delicious the fish from Anderson Seafoods is - I had bought the Chilean sea bass I used BEFORE Christmas and it tasted as if I had gone to store the same day to pick it up. The fish had no fishy flavor from being frozen and it was like eating restaurant fish. I can't rave enough about the quality and service from this company.
You can shop at Anderson Seafoods - You won't be disappointed. Trust me on that!
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Disclosure: I paid for this fish.