The Best Chilean Sea Bass - The best fish I've ever tasted $$$$

Fried Chilean Sea Bass with Peppers 

4 servings

4 slices or fillets of sea bass
2 limes
Adobo
1/4 cup of chopped cilantro
Fresh ground pepper
2 tbs olive oil
1 garlic clove - I use garlic press, because I don't like large pieces of garlic

1 sliced yellow pepper
1 sliced orange or red pepper
2 tbs olive oil
Fresh ground pepper
1 tbs of crushed red pepper flakes (less or more)
1/2 tsp vinegar
salt

Panko bread crumbs
Fresh ground pepper
Salt or adobo
2 eggs slightly beaten add a little water
1 cup of all purpose flour
oil

I rinse fish, coat fish with olive oil, squeeze 2 limes, add pepper, adobo, garlic and cilantro, mix well making sure fish is well coated.  Marinate for about 1 or 2 hours.   Don't leave overnight, because of the lime, it may fall apart, or add all other ingredients and marinate over night and add lime a little before cooking.

Preheat the oven to 400 f.
Set out a plate with the egg wash, one with the flour and then another with the panko bread crumbs, season panko with pepper, adobo or salt.

Heat up oil in heavy base frying pan, dredge fish in flour slightly, dip fish in egg wash, then in panko make sure the panko sticks to all sides and place in frying pan, do this to all 4 pieces of fish.

Fry for a few minutes maybe 3 or 4 minutes, on each side making sure it gets golden brown, then place in heat proof pan or aluminum pan and finish cooking in oven.  The amount of time frying depends on how thick the slices of fish are.  The idea is to get fish to a golden brown, it can finish cooking in the oven.  I made this a few days ago and I got fish steaks, which are round instead of fillets and they were pretty thick so the frying was a little longer.

Heat up 2 tbs of olive oil, add red pepper flakes fry for a minute or so, then add peppers, and season with pepper and salt, lastly add vinegar.  Fry for a few more minutes until peppers soften.  Plate dirty rice, fish and colorful peppers over fish.  In picture peppers have been blended in food processor and fried a little more, but I like them better just fried.



Dirty Rice

Dirty Rice

2 or 3 ribs of celery finely chopped
1 small onion finely chopped

1/4 cup of green pepper or if you like it spicy, 2 jalapeños finely chopped

1 garlic clove

1 cup of sausage or chorizo or Kielbasa
1 cup of chopped chicken livers and or gizzards (the "dirty" part of the rice)

2 slices of chopped bacon

2 teaspoons of capers

2 teaspoons of olives, with or without pits

oil

salt

Cilantro leaves just a few slightly chopped

I usually cook the chicken gizzards in my pressure cooker with salt and water.  When they are tender I take them out and chop them finely, I'm not crazy about chicken livers, so I only add a few finely chopped, before chopping I rinse and put a little lemon and adobo.  (they do give the rice lots of flavor) 

I heat up approx 5 cups of water and set aside.  I add oil in a pot, cook bacon till crisp, add chorizo or sausage, when pretty well cooked I add onions, garlic, celery, peppers, capers, olives, cook for a little then add chicken gizzards and livers, now I add 3 cups of long grain rice.  I add hot water stir and add salt to taste.  Let it heat up just so that it all mixes well, then I pour everything into an aluminum tray, not to shallow cover tightly with foil paper and place in a preheated oven, probably 400 f.

Cook in over for about 35 minutes, open and stir lightly, if not done close up again and wait a few more minutes.