Teriyaki Chilean Sea Bass with Shishito Peppers Recipe
Easier than it looks, all this took was:
- 1/2 Cup Coconut Secret Teriyaki Sauce (Sugar free and boat-loads healthier than regular teriyaki sauce)
- 1 tablespoon of melted butter/olive oil/coconut oil
- 1 teaspoon sea salt, 1 teaspoon black pepper
- Chilean Sea Bass Steak (or any fish steak, really... salmon fillets work too)
- SHishito Peppers
- Olive oil
I make this fish all the time, marinating it over night for more flavor (all about that). Throw ingredients 1-3 in a large ziploc bag. Use a fork to poke some holes in your fish for maximum marinade absorption, throw it in the bag too and leave it overnight.
When hunger beckons your name, simply put the fish in a 350F/175C heated oven for 30 minutes, it should be flaky when pried gently with a fork.
For the peppers, just heat up some olive oil in a sizzling hot pan (sprinkle some water on it to test - water should dance and evaporate immediately ), and let the peppers blister for about 10 minutes whilst flipping the pan here and there. If you're using an ovenproof pan, you can place it in a heated 450F/230C oven for a few more minutes to finish them off. Serve with sea salt/lemon juice/sesame seeds/fried garlic/creme fraiche/minced garlic/red chili flakes.