Family Owned and Operated Since 1895

Pan Seared Chilean Sea Bass


  • 4 (6 - 8oz.) Chilean Sea Bass Fillets
  • 1 cup flour, seasoned with salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 2 tablespoons drained capers


Preheat oven to 200 degrees.  Place flour in a shallow bowl.  Coat each fillet with seasoned flour and shake off excess.  Heat a large nonstick skillet over medium heat for 3 to 4 minutes.  Add butter and olive oil then add the fillets, without crowding.

Increase heat to high and saute, shaking the pan from time to time, until bottom of fish is nicely browned, about 3 minutes, turn and brown the other side.  Remove fish to a plate and keep warm in the oven. 

Deglaze the pan with white wine.  Cook wine until reduced by 1/3.  Stir in drained cappers and an additional tablespoon of butter.  Place fillets on individual serving plates and drizzle sauce over each fillet.