Serves 4
4 Chilean Sea Bass fillets (Kirkland
3 egg yolks, beaten with fork
2 shots hot sauce (Cholula,
2 tablespoons olive oil
1 cup bread crumbs (
2 cups lemon juice
4 tablespoons butter
2 tablespoons parsley
In a bowl of warm water with ½ cup lemon juice, defrost the fillets. Pat dry and run filet through egg yolks mixed with hot sauce.On a large plate, coat each filet with bread crumbs. Pre-heat a heavy cast iron or professional restaurant heavy grade sauté pan, add olive oil. Place fillets in pan and cook for 40 seconds or until filet is light brown. Turn over filet, cover, turn off heat and use frying pan’s residual heat to cook the filet for 10 minutes. While the fish continues cooking, in a small sauce pan, lemon juice, butter, and parsley. Bring to a boil and turn off heat and cover. Place filet on plate and cover with lemon/butter sauce. WOWZA!