Chilean Sea Bass Recipe: on Toasted Orzo with Raisins, Corn and Bacon

I was in the mood for fish so I looked in the freezer and I luckily had some of my favorite in there – now I just had to figure out what Chilean sea bass recipe to make for my dinner. There are so many possibilities. I considered what else I had in the yurt and came up with what turned out to be a delicious meal.

Chilean Sea Bass on Toasted Orzo with Raisins with Edamame, Corn and Bacon.

Serves 2

2 6 – 8oz Chilean Sea Bass fillets
4 pieces of bacon
1 TBS plus 1 tsp olive oil
1 cup of orzo
1 quart chicken stock, divided
1/2 cup plus 2 TBS white wine
1 cup corn
1 cup edamame
1/2 cup raisins
Half a lemon to use to squeeze on the finished dish
salt and pepper

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Preheat oven to 350°
Season the fish with salt and pepper
Dice the bacon and fry until crisp. Remove the bacon and strain and reserve the bacon fat.
While the bacon is frying, heat 1 TBS of olive oil in a heavy bottomed saute pan until hot. Add the orzo and toss in the oil until coated.

Heat the orzo until it starts to toast and turn a golden brown. Watch it, the orzo can go from toasted to burnt very quickly.
When the orzo are toasted add 3/4s of a quart of the chicken stock and 1/4 cup of the white wine.
Cook the orzo for about 10 minutes until they are al dente. Drain any remaining liquid and set aside. Keep the pan you used to cook them ready to use again.

Deglaze the pan used to cook the bacon with 2 TBS white wine. Add the corn, edamame and heat through. Then add about 3/4s of the cooked bacon. Taste and adjust seasoning. Set aside and keep warm.
Heat a small, oven safe fry pan over med – high heat. Add 1 tsp of olive oil.

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Cook the Chilean sea bass on each side for about 2 minutes and then finish cooking in the oven. The cook time will depend on the thickness of your fillets – about 10 – 15 minutes.

While the fish is cooking add the cooked orzo back into the pan and add the raisins. Heat through and season to taste.
Heat the remaining chicken stock and 1/4 cup of white wine with the rest of the bacon to a boil.
Let cook to reduce by about a third.
Remove the fish from the oven – BE CAREFUL AND REMEMBER THE PAN IS HOT.

To serve: place the toasted orzo and raisins on the bottom, then the fish, top with the corn and edamame. Strain the bacon out of the chicken stock/wine and split between the two servings.
Squeeze some fresh lemon over top

How Was the Chilean Sea Bass Recipe?

I guess in thinking about how to cook Chilean sea bass I went all out! This may look like a lot of steps but it really isn’t. The orzo can be me made ahead of time and just warmed up before serving, likewise the corn and edamame can be put together early if you are concerned about too much going on at once. The flavors all combine together so beautifully; the sweet corn, the earthy soybeans, the smokey bacon with the rich fish. It was a really delicious meal and it would be a wonderful celebration meal for sure.