Chilean Sea Bass is a white fish that oftentimes is compared to Cod. Not just any Cod. A Cod that's buttery, flaky, and melts in your mouth. Because of the high content of fat in the Sea Bass, it keeps the fish moist while cooking. For those that enjoy air frying, this is a perfect fish that holds up to the high heat.
This particular fish is a fan favorite. My Aunt Marge shared this recipe with the air fryer chat group last year. She said it's so delicious and her kind of entrée. To get this much flavor in a short amount of prep and cooking time is unheard of.
According to the U. S. Department of Agriculture, the mild-flavored, flaky, white fish is high in Omega-3's, Selenium, and it's packed with protein. Omega-3 is the healthy fat that helps support your heart. Selenium helps with cognition, immune system function, and fertility. We all need protein in our daily diet and three ounces of sea bass provides at least 1/3 of that requirement.
Now that we know the fish tastes good and is good for our health, let's dive right in and share the recipe.
Ingredients: For the fish
Four - 3 ounce pieces of Chilean Sea Bass
Two T. EVOO
Salt and Pepper to taste
2 tsp. honey
1 tsp. soy sauce
Pinch of red pepper flakes
Toss the fish in the oil, salt, and pepper. Mix the honey, soy sauce, and red pepper flakes together and set aside. Set the air fryer on 390 degrees. Preheat. Cook the sea bass for four minutes. After four minutes. Stop the fryer. Brush on the honey mixture and cook for another two minutes.
Remoulade Sauce Ingredients:
One cup of mayonnaise
1/2 of a fresh squeezed lemon
1 T. hot sauce
1/4 cup of ketchup
One clove of fresh garlic (minced)
Handful of fresh dill (chopped)
Cracked black pepper to taste
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
Mix all ingredients. Set in the refrigerator for 30 minutes before serving with the sea bass.