Lemon Caper Chilean Sea Bass Steaks with Broccolini

© 2012 REMCooks.com

Patagonian Toothfish is a wonderful fish everybody loves. The problem is that no one bought it until they changed the name to Chilean Sea Bass. Innovation is the name of the game. Whether you call it Chilean Sea Bass or Patagonian Toothfish, this dish is fabulous.

This dish is another easy weeknight meal. From start to finish is 30 minutes or less. It’s full of flavor that your family will love.

This dish came about when we were looking for something for dinner last night. The recipe we found called for calamari but we didn’t have any squid and had no desire to go to the market. We also didn’t want to deep fry our dinner. We did have Patagonian Toothfish. So with a little innovation, what started out as a deep fried calamari with broccolini turned into a fabulous Lemon Caper Chilean Sea Bass over Broccolini. Give this recipe a try. You will absolutely love it.


  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried hot red-pepper flakes
  • 1 lb Broccolini, trimmed
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/2 cup Cake Flour
  • Salt & Fresh Ground Black Pepper to taste
  • 2 Chilean Sea Bass Steaks, 6 oz each
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1-1/2 tablespoon capers

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, until golden, about 30 seconds. Add Broccolini and cook, turning with tongs, until coated with oil.

© 2012 REMCooks.com

Add water and salt and cook, covered, stirring occasionally, until crisp-tender, 8 to 10 minutes. Transfer to serving plate and, if necessary, cover loosely with foil until fish is done and ready for plating.

© 2012 REMCooks.com

When Broccolini is covered to simmer, heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, season sea bass with salt and pepper.

© 2012 REMCooks.com

Next dredge sea bass in cake flour, patting to coat and form a light crust.

© 2012 REMCooks.com

Place sea bass steaks in hot skillet.

© 2012 REMCooks.com

Sauté coated steaks over moderately high heat, turning over once, until golden, about 4 minutes per side.

© 2012 REMCooks.com

Serve on top of Broccolini.

© 2012 REMCooks.com

Add butter to the skillet along with the lemon juice and capers and cook over moderate heat just until butter melts, about 45 seconds. Pour lemon caper sauce over sea bass steaks.

© 2012 REMCooks.com

Serve immediately with lemon slices and enjoy.

© 2012 REMCooks.com

3 thoughts on “Lemon Caper Chilean Sea Bass Steaks with Broccolini”

Food for thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s