Sambuca-Glazed Chilean Sea Bass


From executive chef Chris Carpenter of Cherry Valley Country Club in Skillman, N.J. 

5 ounces sambuca
2 ounces absinthe
3 ounces water
2 cardamom pods
1/4 cup sugar
6 Chilean sea bass fillets
salt and pepper
3 ounces olive oil

To make the glaze, mix sambuca, absinthe, water, cardamom pods, and sugar in a small saucepan. Over medium heat, cook 20 minutes or until glaze is thick and coats the back of a spoon. Set aside.

Season fish to taste with salt and pepper. Place a large saute pan on high heat and add the olive oil. When the oil begins to smoke, add the sea bass and sear until golden brown on each side. Remove the fish from the pan and set it on a baking tray. 

Preheat oven to 350 degrees. Coat the fish with the sambuca glaze, reserving some glaze for plating. Cook the fish in the oven for about 5 minutes. Divide the fish on plates and drizzle each serving with the reserved glaze.

Yield: 6 servings

CHEF’S TIP: “When searing fish, avoid crowding the pan as this will reduce the heat and prevent a golden sear.”


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