Pan-Grilled Chilean Sea Bass with Port Wine Reduction

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!


Pan-Grilled Chilean Sea Bass with Port Wine Reduction


1 ½ cups Dry red wine
1 ½ cups port wine (the more expensive, the better)
1 whole onion
1 bay leaf
1 carrot
2 pieces Chilean Sea bass fillet (skin On)
stick of butter
Salt & Pepper

1. Combine wine, onion, carrots, and bay leaf in a large saucepan over medium heat. Bring to a boil.
2. Let reduce by half, around 45 minutes.
3. Strain sauce and set to room temperature.
4. Heat butter in a pan, high heat. Pan-fry sea bass, skin side down.
5. Turn heat off and flip sea bass for 5 minutes.
6. Take off heat and season.
7. Pour port reduction over and serve.