Chilean Sea Bass is one of the best fish around. It's delicious, it's versatile, and especially amazing when served with Mediterranean-style vegetables and is finished with fresh basil. What I ...

Lisa Gonzales takes us to a brand new restaurant in Roseville, Junior Restaurant & Lounge, that has options for everyone in your family, and shows us how to make Chilean sea bass.

Remove from heat. While asparagus is cooking, put fish and shrimp into oven for approximately 8 minutes or until fish reaches an internal temperature of 135 degrees.

Coat both sides of the sea bass fillets with the flour. 3. Heat a cast-iron or oven-safe skillet over medium-high heat. Add canola oil and swirl to coat the bottom.

2 tablespoons agave syrup 1 tablespoon toasted sesame oil Two 8-ounce portions boneless, skinless Chilean sea bass DIRECTIONS 1. Adjust oven rack to middle position. Preheat oven to 400 degrees.

Easy way to prepare sea bass White sea bass comes apart in meaty flakes just begging for a tropical sauce like in this dish.