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Chilean Sea Bass Skewers

Skewered Chilean sea bass dredged in blackening spice and seared on all sides



makes 4 servings

  • 8 to 10 (4-inch) wooden skewers
  • 1 pound fresh Chilean sea bass, cod, or whitefish (cut into small cubes)
  • 1/4 cup blackening spice
  • 2 tablespoons olive oil
  • Lemon wedges (optional)

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Cooking Steps

  1. Soak skewers in water for at least 30 minutes.
  2. Place 3 to 4 pieces of sea bass on each skewer, leaving no space between the fish pieces.
  3. Place the blackening spice in a shallow dish. Dredge the fish skewers in the seasoning to coat fish cubes on all sides.
  4. Heat the oil in a grill pan over medium-high heat. Place the fish on the grill pan and see you on all sides, turning repeatedly until fish flakes when tested with a fork, about 8 to 12 minutes. Serve with lemon wedges, if you like.


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