Effortless Elegance: Steamed Chilean Sea Bass with a Delicate White Wine Butter Sauce
Discover the secret to perfectly tender, melt-in-your-mouth Chilean Sea Bass with this incredibly easy and quick steaming method. Ready in just 25 minutes, this recipe features a luxurious white wine butter sauce that beautifully complements the fish’s natural richness without overpowering its delicate flavor. It’s an ideal choice for a healthy weeknight dinner or an impressive meal for guests.
Why This Steamed Chilean Sea Bass Recipe Is a Must-Try
This steamed Chilean sea bass recipe is truly exceptional, designed to preserve the inherent moisture and highlight the delicate, buttery flavor of this premium fish. Unlike other cooking methods that might introduce browning, charring, or excessive oil, steaming gently cooks the fish, allowing its natural oils and exquisite taste to shine through unmasked. This method results in an incredibly tender and flaky texture that literally melts in your mouth with every bite.
Chilean Sea Bass, known for its rich, silky texture and mild, sweet flavor, is a favorite among seafood enthusiasts. Steaming is a particularly advantageous technique for this fish because it prevents the delicate flesh from drying out. The moist heat environment of a steamer ensures that the fish cooks evenly while retaining all its natural juices, producing a succulent finish that’s hard to achieve with frying or baking alone. Furthermore, steaming is a remarkably healthy cooking method, requiring minimal added fats and preserving the fish’s beneficial nutrients, making it a perfect choice for a light yet satisfying meal.
While Chilean Sea Bass is wonderfully versatile and can be prepared in many ways – from baking and roasting to pan-searing – each method imparts distinct characteristics. Baked sea bass offers a firm yet tender texture, often with a crispy top if finished under a broiler. Pan-searing creates a beautiful golden crust, adding a depth of flavor through caramelization. My husband, Chef Antoine, particularly loves grilled Chilean sea bass, appreciating the robust flavor that the char from the grill adds. However, for sheer purity of flavor and unparalleled tenderness, steaming stands out. It provides a clean canvas, allowing the accompanying white wine butter sauce to truly elevate the dish without competing with complex cooking flavors. This recipe brings a touch of gourmet dining right to your home, demonstrating that elegant seafood doesn’t have to be complicated.
Essential Ingredients for Your Steamed Chilean Sea Bass
To prepare this delightful Steamed Chilean Sea Bass, you’ll need a selection of fresh, high-quality ingredients that work in harmony to create a truly memorable dish. The simplicity of the ingredients ensures that the natural flavors of the fish are the star, while the sauce adds a layer of sophisticated taste. You can find a complete list of all measurements, ingredients, and detailed instructions in the printable recipe card located at the very end of this blog post.
Ingredient Spotlight & Expert Substitution Advice
Understanding your ingredients is key to successful cooking. Here’s a closer look at the components of this recipe and how to make the best choices or adjustments.
FISH – Choosing the Best Chilean Sea Bass: When selecting your Chilean sea bass, always prioritize the center cut. These portions are typically thicker, offering a consistently buttery and succulent consistency. While the tail end can be flakier, it often contains more bones and might not offer the same luxurious mouthfeel. Look for fish that is firm to the touch, has a fresh, mild scent (not overly fishy), and displays a vibrant, translucent appearance. Sourcing from reputable fishmongers who can attest to sustainability is also a great practice.
SAUCE – Crafting the Perfect Pairing: The elegant white wine sauce is a cornerstone of this recipe. We recommend using a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. These wines offer a crisp acidity and subtle fruit notes that beautifully enhance seafood without overwhelming it. The alcohol cooks off during the simmering process, leaving behind a concentrated, nuanced flavor. If you prefer to avoid alcohol, or simply don’t have wine on hand, a high-quality chicken stock or even a vegetable broth can be an excellent substitute. Chicken stock will add a savory depth, while vegetable broth will keep the flavor lighter and more focused on the fish and herbs. The butter adds richness and body, while fresh lemon juice brightens the sauce, cutting through the richness and adding a zesty finish. The shallots provide a delicate onion flavor, milder and sweeter than regular onions, which is perfect for a refined sauce.
SEASONINGS – Enhancing Natural Flavors: For the fish, a simple yet effective blend of garlic salt, black pepper, and Old Bay seasoning is used. Garlic salt adds a foundational savory note, while fresh black pepper provides a subtle kick. Old Bay seasoning, a classic seafood blend, contributes a complex mix of spices that perfectly complements the sea bass. Feel free to adjust the quantities of these seasonings to suit your personal taste preferences, but remember that the goal is to enhance, not mask, the fish’s natural deliciousness.
Step-by-Step Guide: How to Make Steamed Chilean Sea Bass
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this exquisite recipe. For a convenient printable version, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this page.
- Prepare Your Steamer: Begin by adding approximately 2 inches of water to the bottom of your steam pot. It’s important not to overfill, as the water should not touch the bottom of your steamer basket. Place the pot on your stovetop and bring the water to a rolling boil over medium-high heat. This ensures a consistent steam for cooking your fish.
- Season and Load the Fish: If your Chilean sea bass comes as a single large filet, cut it into two even portions for easier handling and consistent steaming. Lightly season the fish (to taste) on both sides with garlic salt, fresh black pepper, and Old Bay seasoning. This simple seasoning blend enhances the fish’s natural flavors. Carefully place the seasoned fish filets into the steamer basket. Once the water in the pot is vigorously boiling, reduce the heat to a steady medium. Place the steamer basket securely into the pot and cover it tightly with the lid. A tight-fitting lid is crucial to trap the steam effectively.
- Steam to Perfection: Allow the fish to steam for 8-10 minutes. The cooking time may vary slightly depending on the thickness of your filets. Chilean sea bass is cooked when its flesh turns opaque and flakes easily with a fork. To ensure it’s perfectly done and safe to eat, refer to our expert tips below regarding internal temperature.
- Craft the Exquisite White Wine Sauce: While your fish is steaming, you’ll have ample time to prepare the accompanying sauce. In a separate medium saucepan, combine all the sauce ingredients: butter, chopped shallots, fresh lemon juice, Old Bay seasoning, black pepper, garlic salt, dry white wine, onion powder, and chopped rosemary leaves. Bring this mixture to a boil over medium heat, stirring occasionally to combine the flavors. Once boiling, reduce the heat to medium and continue to cook, simmering gently until the fish is done. The sauce will slightly thicken during this time, developing a rich, brothy consistency with aromatic undertones.
Frequently Asked Questions & Expert Tips for Perfect Steamed Chilean Sea Bass
For optimal safety and doneness, Chilean sea bass should reach an internal temperature of 140°F (60°C). Always verify this by inserting an instant-read thermometer into the thickest part of the fish. This ensures the fish is fully cooked, flaky, and safe to consume while remaining incredibly moist and tender.
Leftover steamed Chilean sea bass can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is to gently re-steam it for about 4 minutes, or until it is warmed through. This helps preserve its moisture and delicate texture. Alternatively, you can preheat your oven to 275°F (135°C). Place the fish in a foil-covered baking dish with a small splash of water or broth at the bottom – this added moisture helps prevent the fish from drying out. Heat for approximately 10-15 minutes, or until the fish is thoroughly heated. Avoid microwaving, as it can quickly dry out delicate fish.
Absolutely! To infuse even more flavor into your Chilean sea bass, consider adding aromatics to the steaming water. Lemon slices, fresh ginger, garlic cloves, sprigs of fresh herbs like dill or parsley, or even a splash of white wine or sake can add subtle complexity. These additions will gently perfume the fish as it cooks, enhancing its overall taste profile.
Overcooking is the quickest way to ruin delicate fish. To prevent this, pay close attention to the recommended cooking times and always use an instant-read thermometer to check the internal temperature. Begin checking the fish at the lower end of the recommended time (e.g., 8 minutes for this recipe). The fish should flake easily but still appear moist. Visually, its opaque appearance is a good indicator, but the thermometer provides ultimate assurance.
The white wine butter sauce in this recipe is designed to be brothy. However, if you prefer a slightly thicker sauce, you can create a quick slurry. In a small bowl, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Slowly whisk this mixture into the simmering sauce and continue to cook for another minute or two, stirring constantly, until it reaches your desired consistency. Be careful not to add too much, as it can make the sauce gummy.
Delightful Serving Suggestions to Complement Your Meal
This exquisite steamed Chilean sea bass, with its light yet flavorful white wine butter sauce, pairs beautifully with a variety of side dishes. For a truly elegant and balanced meal, consider serving it alongside classic accompaniments like roasted or steamed asparagus, which provides a fresh, vibrant crunch. Creamy mashed potatoes or a light and fluffy rice pilaf are excellent choices for soaking up every drop of that delicious sauce. Other fantastic options include blanched green beans, tender-crisp broccoli florets, or even a simple side salad with a lemon vinaigrette for a refreshing contrast. For a touch of gourmet flair, a sprinkle of fresh chopped parsley or chives, along with an extra squeeze of fresh lemon juice just before serving, will brighten the flavors and enhance the presentation. Enjoy creating your perfect culinary experience!
Explore More Delicious Seafood Recipes
If you’ve enjoyed the simplicity and deliciousness of this steamed Chilean sea bass, you might love exploring other fantastic seafood preparations from our kitchen. Each recipe is crafted to bring out the best in fresh fish, offering diverse flavors and cooking methods:
- Poached Salmon: A gentle cooking method that yields incredibly moist and flavorful salmon, perfect for a healthy meal.
- Grilled Mahi Mahi: Experience the robust flavors of grilled fish with this hearty and satisfying Mahi Mahi recipe.
- Baked Chilean Sea Bass: Another excellent way to prepare Chilean sea bass, resulting in tender fish with minimal effort.
- Baked Orange Roughy: Discover the delicate texture and mild flavor of orange roughy, baked to perfection.
I genuinely love to bake, cook, and share all my kitchen experiences with you! Remembering to come back each day for new recipes can be tough, which is why I offer a convenient newsletter every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes directly in your inbox!
Steamed Chilean Sea Bass
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dinner
Cuisine:
American
4
servings
25
minutes
269
Amanda Davis
Ingredients
-
1
pound
Chilean sea bass
cut into 2 filets -
garlic salt
to taste -
black pepper
to taste -
Old Bay seasoning
to taste
Sauce
-
2
Tablespoons
butter -
¼
cup
chopped shallots -
1
Tablespoon
fresh lemon juice -
¼
teaspoon
Old Bay seasoning -
⅛
teaspoon
black pepper -
¼
teaspoon
garlic salt -
½
cup
dry white wine -
1
teaspoon
onion powder -
1
teaspoon
chopped rosemary leaves
Things You’ll Need
-
Steam pot -
Saucepan -
Whisk
Before You Begin
- Chilean sea bass should reach an internal temperature of 140°F (60°C) registered on an instant-read thermometer inserted into the thickest portion of the fish.
- When choosing Chilean sea bass, opt for the center cut. The tail end of the fish will be flakier but also bonier. The center-cut portions are thick and have a buttery consistency.
- We use dry white wine in the sauce for this recipe. You can substitute with chicken stock if you prefer.
Instructions
-
Add about 2 inches of water to the bottom of the steam pot and bring to a boil over medium-high heat.
-
If needed, cut the fish into two filets. Season (to taste) with garlic salt, pepper, and Old Bay. Place fish into the steamer basket. When the water in the pot is boiling, reduce the heat to medium and place the steamer basket in place, cover with lid.1 pound Chilean sea bass
-
Steam fish for 8-10 minutes.
-
Meanwhile, while the fish is steaming, make the sauce. To a medium saucepan, add all the sauce ingredients and bring to a boil. Reduce the heat to medium and cook until the fish is done. Sauce will be slightly thickened and have a brothy consistency.2 Tablespoons butter,
1/4 cup chopped shallots,
1 Tablespoon fresh lemon juice,
1/4 teaspoon Old Bay seasoning,
1/8 teaspoon black pepper,
1/4 teaspoon garlic salt,
1/2 cup dry white wine,
1 teaspoon onion powder,
1 teaspoon chopped rosemary leaves
Expert Tips & FAQs
- Leftover Chilean sea bass can be stored in an air-tight container kept in the refrigerator for up to 3 days. To reheat, it’s best to steam it again for about 4 minutes or until warmed through. Alternatively, warm your oven to 275°F (135°C). Place the fish in a foil covered baking dish with a small splash of water or broth to keep it moist, and heat for about 10-15 minutes or until heated through.
Nutrition
Serving:
1
serving (1/2 filet)
|
Calories:
269
cal
|
Carbohydrates:
4
g
|
Protein:
14
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
65
mg
|
Sodium:
250
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
406
IU
|
Vitamin C:
3
mg
|
Calcium:
14
mg
|
Iron:
0.3
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.