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.
1 tablespoon grapeseed oil
4 (6-ounce) Chilean sea bass fillets, skin removed
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 cups sugar snap peas, ends trimmed
½ cup Acid League Triple Garlic Pan Sauce
2 tablespoons unsalted butter
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.