How long do you cook your sea bass?
I have always preferred chilean sea bass cooked in a saute pan on low for about 20 minutes. I like the texture and the fact that it oozes out all that 'buttery" oil, but remains moist, browns nicely, and acquires quite a different texture. Am I totally breaking all the rules, does anyone else do this, or is it an acceptable practice? The size filet I'm referring to is approximately 1.5" thick, 6" wide, cut in a 1.5 " 'slice'.