Baked Chilean Sea Bass with Fresh Corn Salad

This recipe for Baked Chilean Sea Bass with Fresh Corn Salad is the perfect summertime meal. Easy baked fillets served with chargrilled corn and peppers, this dish is sure to be a crowd-pleaser!

This chef-prized fish is known for its high-fat content and velvety mouthfeel. Sizzlefish Chilean sea bass has a rich, melt in your mouth texture. With its white flesh and flaky meat, you can use this in just about any white fish recipe. It accepts all spices and forgives very easily with any cooking method.

Ah, summertime has arrived and with that comes fun fresh food. This recipe for Baked Chilean Sea Bass with Fresh Corn Salad really highlights the season. We used a combination of cooking methods here to make things move smoothly in the preparation department, but to also add a combination of fun flavors. For ease, since Chilean Sea Bass is so tender, we opted to season it well then bake it in the oven. While that is cooking, we used a grill pan on the stove to grill up fresh corn on the cob and peppers. If you don’t have a grill pan, by all means, roast the vegetables in the oven for about 20 to 30 minutes before you put the fish in to bake. That way you can prepare the salad while the fish cooks. Easy, right?!

Preparation Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

Ingredients:

Chilean Sea Bass:

• 4 Sizzlefish Chilean Sea Bass Fillets
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Cumin
• ¼ tsp Chili Powder
• ¼ tsp Paprika
• Salt; to taste
• Freshly Ground Black Pepper; to taste

Fresh Corn Salad:

• 4 Ears Fresh Corn
• 1 Red Peppers
• 1 Jalapeno Pepper
• ¼ tsp Cumin
• ¼ tsp Chili Powder
• ¼ tsp Paprika
• Kosher Salt; to taste
• Freshly Ground Black Pepper; to taste

Instructions

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
2. Place a grill pan on the stove and heat to medium-high.
3. Pat the Chilean sea bass fillets dry with a paper towel.
4. In a small bowl, combine the garlic powder, onion powder, cumin, chili powder, paprika, kosher salt and fresh ground black pepper. Mix well.
5. Season the fillets with the spice mixture and place them on the prepared sheet pan. Place in the oven and bake for 15-20 minutes or until the fillets reach an internal temperature of 135 degrees.
6. While the fillets bake in the oven, start grilling the corn on the cob, red pepper, and jalapeno pepper. Once your vegetables are nicely charged and cooked to your liking, remove them from the grill pan. Using a large bowl, with a smaller bowl placed upside down within that bowl, stand your corn cob on one end and while holding it firmly using a serrated knife, cut the corn kernels from the cob. When you are done cutting the corn, remove the lower bowl. Slice the cooked red pepper and jalapenos. Place them in the bowl with the corn. Next add the cumin, chili powder, paprika, salt, and pepper to the corn mixture and stir to combine.

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