Pan-seared Chilean Sea Bass with Crispy Chickpeas & Chorizo

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We’re heating up the kitchen with our crunchy chickpeas, spicy chorizo, and Chilean Sea Bass pan-seared to perfection.

1 hour 15 min


  1. Medium dice the chorizo
  2. Drain the chickpeas, rinse, and dry on papertowels
  3. Toss the chickpeas in 2 tbsp olive oil, cumin, paprika, chili powder, salt and pepper
  4. Bake the chickpeas at 350°F for 50-60 minutes or until crispy
  5. Render the chorizo in a saute pan over medium-high heat until the edges crisp
  6. Season Chilean Sea Bass with salt and pepper
  7. Add remaining oil to saute pan over medium-high heat, heat until oil bubbles
  8. Add Chilean Sea Bass to the pan, cook until a nice golden brown crust is formed and until internal temperature reaches 145°F
  9. Remove Chilean Sea Bass from pan, add chorizo and chickpeas to pan with fond to warm
  10. Plate Chilean Sea Bass on top of chorizo and chickpea mixture
1 Comensal
Recipe for 1 persona


  • 1 Chilean Sea Bass portion
  • 1 cup chickpeas, cooked
  • 1/4 cup olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/4 cup chorizo, medium dice