I received samples of Baquetta Seabass from Anderson Seafoods. This post contains affiliate links. All opinions are my own.
The hubby and I will be spending Thanksgiving alone this year and just when I was trying to figure out what to cook – a turkey seems excessive for just the two of us – I received a lovely box from my favorite online seafood company, Anderson Seafoods. Inside was one of their newest additions, Baquetta Seabass. I had never heard of this particular fish but I have to say that I am now very glad that I’ve had the chance to try it.
Baquetta Seabass is caught in the Sea of Cortez and like all of the fish from Anderson it is sourced responsibly and shipped carbon neutral by UPS overnight. Now as you all know by now I live in the middle of nowhere Montana and yet my fish arrived in perfect condition. If I’m to receive frozen fish it arrives still frozen. If I’ve ordered fresh fish, it arrives in pristine condition. I’ve ordered ahi tuna for sashimi and the hubby and I have enjoyed it several times.
I don’t know yet how I’ll prepare the seabass for Thanksgiving but the other night I made a quick and easy dinner just to taste this new to me fish. It has become a new favorite; it’s a mild, white fish yet it’s firm when cooking so it made it easy to turn.
Seabass with a Lemon Glaze
serves 2 to 4
2 8 oz Baquetta Seabass fillets
1 tsp canola oil
2 TBS all purpose flour
1 tsp salt
1 TBS 5 spice powder
2 TBS fresh lemon juice
1 TBS honey
I removed the skin from the fish since this was not going to be a preparation where it would get crispy. Dust the fillets with salt on each side.
Mix together the flour, salt and 5 spice powder on a plate. Coat the seabass on both sides.
Heat a non-stick pan over med – high heat. When the pan is hot add the canola oil and then the fillets.
Cook on each side for two minutes.
When you have turned the fillets brush them with the lemon glaze and cook for one minute on each side. Brushing with the glaze as the fish cooks. Turn them twice.
Now I would have put them in a 350° oven to finish at this point but my oven was broken so I just popped a lid on the pan and let them rest for five minutes and they were cooked perfectly!
I served these with some couscous and broccoli with butter and pepper. As you can see the hubby and I split a fillet and it was very satisfactory. We ate the second one the next night.
The spicy/sweet glaze on the milk fish was delicious and perfect with the peppery broccoli. I’m thinking I’m going to wrap the next fillet in bacon. Doesn’t that sound good?
Disclosure: I received samples of Baquetta Seabass from Anderson Seafoods. This post contains affiliate links. All opinions are my own.