If you're looking to cook something really special, try our Pacific Bay Chilean Seabass Steaks that are cut 1/2 to 1 inch thick, making them perfect for a quick and luxurious pan-fry. They're naturally rich and buttery, so you don't need to do much to make them shine.
Here's how to pan-fry these beautiful steaks to perfection:
Defrost Overnight:
Transfer the pack of Pacific Bay Chilean Seabass Steaks it to the refrigerator the night before you plan to cook it. This allows for a slow, even thaw. (Note: If you need a quicker thaw, keep it sealed in its vacuum pack and submerge it in cold water, changing the water every 30 minutes until fully thawed. Never thaw at room temperature.)
Prep Your Steak:
Always pat your seabass steaks thoroughly dry with paper towels. This helps get that nice crust. A simple sprinkle of sea salt and black pepper is usually all you need for seasoning.
Heat Your Pan:
Choose a heavy-bottomed pan (cast iron works wonderfully). Heat it over medium-high heat. Add about 1 to 2 tablespoons of olive oil. You want the oil shimmering, just about to smoke.
Sear to Golden Perfection:
Carefully place the seasoned seabass steak in the hot pan. For a 1/2-inch thick steak, sear for about 2 to 3 minutes per side. For a 1-inch thick steak, you'll go a bit longer, around 4 to 5 minutes per side. You're looking for a gorgeous golden-brown crust.
Check for Doneness:
The fish should flake easily with a fork at its thickest part, and the flesh should turn opaque white throughout. It's truly that simple!
Serve immediately with a squeeze of fresh lemon to brighten those rich flavors.
Enjoy your perfect Chilean Seabass!