The umami-rich flavor from Acid League’s Triple Garlic Pan Sauce is a great match for rich and meaty Chilean Sea Bass and sweet snap peas. Pair the dish with crispy smashed fingerlings and a colorful salad for a summer-ready meal.
Ingredients
Method
Add oil to a large cast-iron pan or heavy skillet and preheat over medium-high heat until shimmering.
Pat fillets dry with a paper towel and sprinkle with salt and pepper.
Add fish to hot pan and cook, undisturbed, until a light golden crust appears on outside, about 3 to 4 minutes. Carefully flip fish and add snap peas to the pan. Cook both for 3 to 4 more minutes, flipping snap peas after 2 minutes. Transfer to a platter.
Add Acid League Triple Garlic Pan Sauce to pan and bring to a simmer.
Swirl in butter and pour over fish and snap peas.