Chilean Sea Bass on Toasted Orzo with Raisins with Edamame, Corn and Bacon #Recipe Thanks @AndersonSeafoods

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.
I ruminated.
This is what I made: Chilean Sea Bass on Toasted Orzo with Raisins with Edamame, Corn and Bacon.
It was good.
Very 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.


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Disclosure:  I paid for this fish.