• Chilean Sea Bass with Caramelized Garlic, Bananas and Blueberries

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    Prep time:
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    Servings: 4 Servings
    by Windle Grissett
    15 recipes
    This is a special recipe. Mixing savory garlic with bananas and blueberries.


    • 1 cup flour, with salt, pepper and chili powder
    • 1 ½ -2 lbs Chilean sea bass fillets
    • 3 tablespoons butter
    • 3 tablespoons olive oil, combination
    • ½ cup dry white wine
    • 1 tablespoon butter, softened
    • ¼ cup each fresh blueberries and sliced bananas
    • 1 clove elephant ear garlic sliced
    • 2 tablespoons brown sugar
    • Pinch of Allspice


    1. Preheat oven to 225°F.
    2. Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
    3. Heat a large skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
    4. Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
    5. Remove fish to a oven proof plate and keep warm in the oven; repeat with remaining fillets.
    6. Add softened butter to pan adjust heat to higher, add garlic, bananas and peaches
    7. Caramelize fruit.
    8. Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter, brown sugar and Allspice.
    9. Place fillets on individual serving plates and spoon sauce around each fillet.

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