This recipe is very easy to make. Chef Rikks Valles of Mida Food Distributors Inc. suggests using Pinot Noir and the best port wine you can find for the sauce. Just like the Cream Dory Tandoori with Raisin Couscous and Crab Cakes with Aioli Dill Sauce, this recipe for Pan-Grilled Chilean Sea bass with Port Wine Reduction was prepared for the “101 Ways with Seafood” demo over at The Maya Kitchen.
Chilean Sea bass is available at the frozen section of the supermarket and directly from Mida Food Distributors,Inc. For orders and to learn more about their products, you can check out the catalog on their website.
Here’s the recipe. Enjoy!