Watch The Recipe Video
Willie D's "That Creole"
Green Bell peppers
Celery ( I didn't use celery in the video because I am highly allergic)
cast iron pan
Chilean Sea bass
a pitch of sugar (This is optional if you like your tomatoes sweet)
red cooking wine
fresh bay leave
Saute diced onion, green peppers, celery, and garlic on medium heat. I didn't use celery in the video because I am highly allergic to raw celery. Saute the holy trinity for about 10 mins add thyme and bay as well.
Add one can of stew tomatoes in the mix, let cook for about 6 mins or so. Next, add a splash of cooking red wine. A SPLASH not a pour lol. So about 2 tablespoons. Cook for about 5 mins.
Add Chicken or vegetable bouillon.
Season with Willie D's "That Creole" seasoning. Willie D's "That Creole" seasoning as garlic, onion, celery, peppers and other ingredients that will make this perfect!
Let cook. Once the taste is where you want to be. Remove the pot from the stove. Blend the creole gravy until smooth.
Salt boiling water and cook the orzo half way. Mix the orzo and creole sauce together. I added leaks and chicken bouillon to elevate the flavor. Cover and cook.
Now it's time to blackened the fish. I used a cast iron pan because those are my favorite pans but you can use any pan you like as long as it is non stick! So you are going to heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. Drop the butter in the pan, let that melt. Season your Chilean Sea bass with Willie D's "That Creole" seasoning and place sea bass into hot pan without crowding. Cook until fish has a charred appearance, about 2 minutes. Turn sea bass and spoon 1 teaspoon melted butter over fillet, and cook until charred.
The garlic butter finish is a must. Saute fresh diced garlic with a lemon slice and butter. Don't burn the butter! (I hate that taste) Top your meal with the the lemon butter sauce.
Plate you meal like the way I did in the video :) ENJOY!