Wednesday, February 20, 2013

Sponsored Post: Sauteed Chilean Sea Bass

Certified Steak and Seafood is an online company that sells high quality meat and seafood. It was started by three brothers from a family with three generations of experience in importing seafood and selling it wholesale. They started Certified Steak and Seafood to sell their products online directly to people instead of to restaurants, resorts, hotels, and high-end retail stores.

I was given the opportunity to try their filet mignon and Chilean sea bass recently and I was particularly impressed by their shipping methods - the steaks and fish arrived still frozen, which is obviously important when transporting perishables. Although I love a good steak, I couldn't wait to try the fish. I don't cook fish often and I'd heard good things about the sea bass.


It did not disappoint. With super fresh seafood a light touch is all that's required. I simply dredged the sea bass in flour seasoned with salt and pepper and cooked it in a pan with a touch of oil before finishing it in the oven. A pat of butter melted over the top and a sprinkling of parsley was all that was needed before serving. It was just as promised - buttery yet meaty, with a very mild flavor. I absolutely loved it.

Certified Steak and Seafood's commitments to offering the highest quality products at the best price and backs it with a 100% guarantee. They source directly, which allows them to maintain the highest quality standards.

Sauteed Chilean Sea Bass
Adapted from Food Network Kitchens

1 cup flour, seasoned with salt and pepper
2 Chilean Sea Bass fillets
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chicken broth
Salt and pepper
1 tablespoon chopped fresh parsley

Heat oven to 400 degrees.

Place flour in a shallow bowl. Season with salt and pepper. Coat each fillet with seasoned flour and shake off excess.

Heat a large non-stick skillet over medium heat for 3 to 4 minutes. Add olive oil. Add the fillets and cook, shaking the pan from time to time, until the bottoms are nicely browned, about 3 minutes. Turn and brown the other side.

Remove the fish to a baking dish coated with cooking spray. Place in the oven and cook 8-10 minutes, until the fish is opaque throughout.

Meanwhile, wipe out the skillet and return to medium heat. Add the butter and, once it's melted, add the chicken broth. Bring to a boil and allow to simmer while the fish cooks. Season to taste with salt and pepper.

Remove fish from the oven and top with the sauce. Sprinkle chopped parsley over top and serve immediately.

Below is some more information about the cuts I received:

Buttery Prime Angus Filet Mignon

Each Prime Angus filet is slow aged, custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

Chilean Sea Bass

A popular favorite in restaurants across America. Chilean Sea Bass from Certified Steak and Seafood is harvested and processed under close inspection of the National Marine Fishery Service. It is a soft, tender and smooth fish.

Visit the Certified Steak & Seafood website and use coupon code FBR125D to get $25 off your order.

This sponsorship is brought to you by Certified Steak & Seafood Company who I have partnered with for this promotion.
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1 comment:

  1. That sea bass sounds fantastic! And thier beef looks great - I have a hard time finding quality beef here on the Eastern Shore!


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