Wild Caught, skin-on, boneless 5 oz. portions.

Try this great recipe to spice things up:

Chilean Sea Bass With Spinach-Avocado Pesto


  • 4 Chilean sea bass fillets, about 2 lbs.

  • Kosher salt

  • Freshly ground black pepper

  • 2 c. baby spinach

  • 2 lemons, cut in half

  • Flaky sea salt

  • 1/2 c. fresh parsley, chopped, plus more for garnish

  • 1 clove garlic, smashed

  • 1/4 c. walnuts, chopped

  • 2 tsp. fresh lemon juice

  • Extra-virgin olive oil

  • 1 avocado, pitted

  • 1 lb. asparagus, ends trimmed


  1. Season sea bass with kosher salt and pepper; set aside.

  2. In the bowl of a food processor, add spinach, parsley, garlic, walnuts, lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Pulse 2 to 3 times. Add avocado and pulse until the sauce is well blended but still maintaining some texture.

  3. Preheat a large cast-iron skillet over high heat. Heat 1 tablespoon olive oil until very hot and almost smoking. Sear sea bass on each side for 3 minutes. Transfer to a plate and let rest for a minute.

  4. Meanwhile, return cast-iron skillet to medium-high heat. Add 1 teaspoon olive oil, asparagus, and 1/2 teaspoon kosher salt. Sauté for 5 minutes, then transfer asparagus to a plate for serving. Place lemons cut side down in the skillet, turn heat to high, and sear for 1 minute.

  5. Serve sea bass on bed of asparagus and top with pesto and seared lemon. Garnish with parsley and sprinkle of sea salt.