Biaggi's Chilean Sea Bass

June 25, 2012 Updated Jun 26, 2012 at 12:08 PM CDT

Biaggi’s Chilean Sea Bass

6 – 8 oz fillets of Chilean Sea Bass

¾ cup herb garlic oil

1 tsp salt & pepper

1 ½ lbs fresh baby spinach

Heat a clean flat top grill or large pan over medium-high heat. Brush both sides of the fish with herb garlic oil. Sprinkle both sides with salt & pepper and place on grill (or in pan). Cook approx.. 3-4 minutes per side depending on the thickness – until golden brown. Heat a large sauté pan over high heat, when pan is hot, add remaining herb garlic oil and spinach. Remove from heat and toss until wilted.

Roasted Red Pepper Sauce

¼ cup butter

¼ cup red onions, diced

1 ½ cups roasted red peppers

¼ cup white wine

½ tsp salt

¾ cup heavy cream

1 tsp fresh basil, julienned

In a large sauce pan melt butter over medium heat. Add the red onions and continue to cook for 3-4 minutes until onions are sweating. Add the roasted red peppers and cook for 6-8 minutes. Add the white wine and salt, bring to a boil. Reduce heat and keep over heat while blending with an immersion blender until very smooth. Increase heat and slowly add the cream while stirring, bring to a boil. Reduce heat and cook for 5-6 minutes. Remove from heat and blend with immersion blender for additional 3-4 minutes. Add the basil, taste for seasoning.