Chilean Sea Bass

Ingredients Weight Measure
Chilean sea bass, fillet, skin off 4 lbs.
Lemons, juice of 2 ea.
TABASCO® brand Original Red Sauce to taste

TABASCO® Mussel Broth

Ingredients Weight Measure
Blue mussels, scrubbed and beards removed 48 ea.
Fennel 1 cup
Red onion 1 ea.
Leeks 2/3 cup
Red bell pepper 1/2 cup
Salt to taste
White pepper to taste
Saffron 1 pinch
White wine 5 oz.
Fish stock 2 qts.
TABASCO® brand Habanero Sauce 4 dashes
Butter, diced 3 oz.
Olive oil 3 oz.

Wilted Greens

Ingredients Weight Measure
Baby spinach 2 cups
Tat soi 1 cup
Watercress 1 cup
Garlic 2 tsp.
Shallots 1/3 cup
Olive oil 1-1/2 oz.
Salt to taste
TABASCO® brand Green Jalapeño Pepper Sauce 3-4 dashes


  1. For Chilean Sea Bass, portion sea bass; place on a lightly oiled steamer tray. Season fish with a squeeze of lemon juice, salt and a dash of TABASCO® Original Red Sauce each. Steam fish for 4-6 minutes, depending on thickness of fillet.
  2. For the TABASCO® Mussel Broth, ensure that the mussels are cleaned thoroughly and beards removed. Cut all vegetables into neat diamond shapes. In a deep saucepan, sauté fennel first, then onions, leeks and lastly red bell peppers. Season with salt, white pepper and saffron. Add mussels and allow to cook for a minute.
  3. Deglaze with white wine; cover with a lid. Allow the wine to reduce by 3/4. Check on the mussels. Once they have opened, remove from the pan; set aside. Discard any mussels that have not opened.
  4. Add fish stock to the saffron-vegetable mix, bring to the boil, reduce heat and allow to simmer for 15 minutes. Adjust seasoning with salt, pepper and TABASCO® Habanero Sauce. Put mussels back into the saffron vegetable broth; monte with some butter.
  5. For the Wilted Greens, wash and steam all greens, spin dry. Finely chop garlic and shallots; cook in olive oil over high heat for 1-2 minutes. Add all greens, season with salt and TABASCO® Green Jalapeño Pepper Sauce and stir. Cover with lid for 3-4 minutes. Remove lid and stir greens; check taste. Transfer wilted greens to a colander; drain all the cooking juices.
  6. To serve, on a large, deep dinner plate, arrange steamed Chilean bass on top of wilted greens. Place mussels around the fish. Ladle a generous amount of mussel broth over the mussels.

Yield: 12 servings