This marinade enhances all types of firm white fish, such as halibut, sole, cod, and hake, which in Chile is called merluza and is extremely popular because of its sweet, mild taste. Fun fact: What’s sold in the US as Chilean sea bass is typically neither Chilean nor bass but rather Patagonian toothfish, rebranded to make it sound more appealing. The sea bass eaten in Chile is actually called corvina. This marinated fish is delicious grilled, but here I’m detailing a stovetop method that turns the marinade into a sauce.
Ingredients
- 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- Zest and juice (2 tablespoons) of 1 lime
- Zest and juice (1/2 cup) of 1 orange
- 1/2 cup finely chopped cilantro, plus a few sprigs for garnish
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds white fish fillet
- 1 tablespoon cold butter
Directions
Step 1
Mix 2 tablespoons olive oil, both zests and juices, cilantro, salt, and pepper in a deep pie plate, then add the fillet, skin side up. Marinate 1 to 2 hours in the fridge.
Step 2
Heat a large skillet. When hot, add the remaining 2 tablespoons olive oil, the fillet (skin side down), and the marinade. Bring the liquid to a boil, then cover the pan, and turn down the heat to a low simmer. Steam for 15 minutes or until the fish is cooked through (it should reach 145°F on an instant-read thermometer).
Step 3
Transfer the fillet to a platter and raise the heat under the skillet to reduce and thicken the sauce, then whisk in the butter. Cut the fillet into 4 portions, plate, and garnish with the sauce, cilantro, and a drizzle of olive oil.
Serves 4