FINE DINING AT HOME - How to Cook Chilean Sea Bass from Costco

Open the vacuum-sealed package of Chilean sea bass and cut it into two portions, leaving the skin on.

Make slits in the skin of the fish to prevent curling during cooking and refrigerate for 10 minutes.

Roast three red bell peppers directly on an open flame until the skin is blackened, then wrap them in saran wrap to steam.

Smash some garlic to release its aroma and set it aside for the sauce.

Cube fresh bread to be toasted and added to the sauce later.

Infuse olive oil with garlic by cooking it briefly, then remove the garlic from the oil.

Toast the cubed bread in the infused oil until golden brown.

Peel the charred skin off the roasted bell peppers under running water.

Blend the roasted bell peppers with the earlier cooked garlic, cherry wine vinegar, roasted almonds, and smoked paprika until smooth.

Peel russet potatoes and soak them in water to prevent oxidation.

Cut the potatoes into even pieces for uniform cooking and boil them in salted water until tender.

While the potatoes are boiling, enjoy some sauvignon blanc wine.

Equipment Needed

Dietary

Allergens