Chilean Seabass Recipe

PONZU SEABASS BASTE

Boil Seabass for 8-10 minutes using a stove top steamer.During the last 2 minutes of boiling, heat a skillet on med-high and lightly oil.

Transfer the seabass gently and carefully to the heated skillet searing each side for 1-2 minutes or until golden brown and basting continuously with Ponzu sauce. Serve immediately.    

image17