Chilean Sea Bass Print
Garlic and Herb Amish Roll Butter is the secret to giving this recipe a little extra “oomph." Served with a salad, this is one entrée you’ll want to keep in your back pocket.
Prep Time:30 minutes
- 4 ounces Minerva Dairy Garlic Herb Butter
- Chilean sea bass filets
- Zest of two limes
- One cup of coconut milk
- Sea salt
- Black pepper
- 1/2 teaspoon cumin
- In a frying pan, melt butter with lime zest for one minute. Season fish with sea salt, black pepper and cumin and cook (flesh side down) for about 5 minutes. Flip filets and cook for two minutes.
- Add coconut milk and swirl pan to combine ingredients.
- Serve immediately and enjoy with a fresh salad!