Sesame Ginger Sea Bass

Back in December I was asked by Certified Steak & Seafood* to sample and review both their Prime Angus Filet Mignon and Chilean Sea Bass.  At the time it arrived I immediately used the steaks to make Steak au Poivre but I popped the Sea Bass filets into the freezer to make another day.  When the Certified Steak & Seafood Prime Angus Filet Mignon and Chilean Sea Bass steaks arrived at my door they were individually vacuum sealed, frozen and packed in a styrofoam cooler with dry ice so it was easy to just pop all the individual steaks into the freezer. 

After enjoying the wonderful filet Mignon we couldn’t wait to try the Sea Bass and it didn’t disappoint.  I chose to prepare the Sea Bass simply as I didn’t want to overpower the delicate flavor if the fish.  Maisie especially loved the fish and ate almost a full filet herself.  The Sea Bass was delicate, sweet and totally delicious.  Maisie has requested a repeat meal so we’ll be enjoying this recipe again very soon.

What Certified Steak & Seafood says about their Chilean Sea Bass

“A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. Impress your family or give as a memorable gift. Facts: Easy to Cook, Wild Caught, 3rd Party Certified, Product of Chile.”

 Sesame Ginger Sea Bass

• two 6 oz. Sea Bass fillets  
• 1 clove garlic, minced
• 1 tsp. fresh grated ginger root 
• 1 TBS. Sesame Oil
• 1 TBS. Mirin 
• sea salt and fresh ground pepper, to taste
• 1 Green Onion, sliced
• 1/2 tsp. toasted sesame seeds 

Remove the Sea Bass steaks from the freezer and defrost overnight in the refrigerator.  Once defrosted remove from the packaging and pat dry with paper towels.  

Preheat oven to 350F.  Lay a sheet of heavy duty aluminum foil on a baking sheet and lightly spray with cooking spray.  Place the Sea Bass filets on the foil and evenly sprinkle on the garlic, ginger, sesame oil, Mirin, salt, pepper, green onion and sesame seeds.  Close foil to make a packet and put in oven for 15-20 minutes.  The fish is done when it begins to flake.  Remove from foil and serve immediately. 

Enjoy!

More about Certified Steak & Seafood:  “Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.”

Disclosures:

* This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion. I was provided with a box of products to sample.  This is a compensated post but all the views and opinions expressed are my own and based upon my experiences with Certified Steak & Seafood products.