Occasionally I get opportunities to write sponsored posts about products or services. When I feel like the product might be something that you readers would enjoy, I pass them along in posts that I call Sponsored Saturdays. This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.
I got a chance to try some of their products, their filet mignon and their Chilean sea bass, recently and they aren't kidding when they say they have the highest quality products available. I've had some great steaks in my life and the filet mignon they sent is up there as one of the best I've ever had. The Chilean sea bass was something I was less excited to try since I don't often eat fish but I might have liked it even more than the steak. It was buttery and rich and not too fishy for my taste.
The best part about cooking with such amazing cuts of meat is that simple is usually best. Just a little salt, pepper and some olive oil are really my favorite way to enjoy the flavors of the steak and sea bass that came through. I'm sharing the recipe I used for sea bass at the end of this post.
If you are looking for something special yet easy to cook for Valentine's Day instead of fighting a crowd at a restaurant, something from Certified Steak and Seafood would be perfect. It comes right to your door and requires very little work to taste completely amazing. In fact, that is what my husband and I are planning to eat for our Valentine's Day dinner. Make sure you used the code FBR125D for $25 off your order.
Sauteed Chilean Sea BassPublished 02/09/2013
- 1 cup all purpose flour, seasoned with salt and pepper
- 1 1/2 to 2 lbs Chilean Sea Bass fillets
- 1/4 cup olive oil
- 1 cup chicken broth
- 1 tablespoon butter, softened
- Heat oven to 200 degrees
- Place flour in a shallow bowl. Coat each fillet with seasoned flour and shake off excess.
- Heat a large non-stick skillet over medium heat for 3 to 4 minutes. Add olive oil. Add the fillets, increase heat to high and saute, shaking the pan from time to time, until the bottoms are nicely browned, about 3 minutes. Turn and brown the other side.
- Remove the fish to a plate and keep warm in the oven. Repeat with remaining fillets.
- Deglaze the pan with the chicken broth. Cook stirring over high heat until reduced by about 1/3. Stir in butter and season with salt to taste.
- Remove fish from oven, plate and drizzle sauce around each fillet.
Prep Time: 5 min
Cook time: 12 min
Recipe Source: Adapted from the Foodnetwork.com
About the cuts I tried:
Buttery Prime Angus Filet Mignon
If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed. Each Prime angus filet is slow aged, custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.
Chilean Sea Bass
A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. Impress your family or give as a memorable gift. Facts: Easy to Cook, Wild Caught, 3rd Party Certified, Product of Chile.