Chilean seabass that you won’t find in your neighborhood grocery store. Great non-fishy white fish that’s great on the grill or in the oven.
10 servings per box
Nutrition Facts
| Portion size | 5oz. |
| Calories | 210 |
| Fat (g) | 4.4 |
| Cholesterol (mg) | 90 |
| Sodium (mg) | 148 |
| Carbohydrates (g) | 0 |
| Protein (g) | 40.2 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Cooking Instructions: Baking: Season fish and brush with butter and cook in preheated oven at 350º for 20 min. Fish should flake when done. Broiling: Broil fish for 10 to 12 min. 3” to 4” from heat in preheated broiler. Steaming: Pour liquid spices (white wine, water) and herbs over fish. Cover and bring to a boil. Steam fish over medium heat for 12 to 14 min. Sea bass Angeline: INGREDIENTS: 4 portions Personal Gourmet Sea bass ½ cup onion sliced in 1-inch slices 2 slices bacon 3 tablespoons butter or margarine 1 cup sliced fresh mushrooms 1/4 teaspoon dried tarragon Crushed paprika INSTRUCTIONS: Thaw fish. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place fish in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of fish; sprinkle with paprika. Bake at 350º for approximately 20 min. until fish flakes easily. Garnish with bacon. Serves 4.
Serving Suggestion
Chilean seabass, buttery and forgiving: roast with a miso glaze or simply with lemon and thyme - it stays luxurious either way.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.