Garlic Ginger Teriyaki Chilean Sea Bass


Does this ever happen? You are all ready to break out that chicken or steak that you could have sworn was in the fridge only to realize it is actually in the freezer. How could you have forgotten? Time is a ticking and you need to start crunching. Fish to the rescue! It’s fast, it’s easy and almost always makes an elegant presentation. I love having a few go-to seafood recipes that rest so comfortably on the back of my hand. Chilean sea bass is a bit of treat, but boy is it good (and worth it). No need to for tons of ingredients here. Summer is supposed to be simple and stress-free and this dinner will not let you down.

Serves 3


•1 lb Chilean sea bass cut into 3 even-sized pieces (Ask your fish monger for center cut pieces for an even cooking time.)
•1/2 cup teriyaki baste and glaze (Find at any supermarket. I happened to have a sesame version this time at home)
•1 teaspoon grated fresh ginger
•2 garlic cloves
•1 tablespoon olive oil



1.) Preheat oven to 400 degrees.
2.) In a small bowl whisk the teriyaki, ginger and garlic together.


3.) Heat an oven-safe pan with olive oil to medium high. Brush the 1/2 of the glaze onto each fillet and sear the fish (start with skin side down) for about 2 minutes per side. Skin should be nice and crispy.


4.) Transfer the pan to the oven and brush the fish with remainder of glaze. Cook for about 6-7 more minutes until fish starts to flake.


5.) Let fish rest, plate and enjoy.

*Serve it easy with rice noodles and steamed vegetables; nothing to complicated since the fish will steal the show!

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit