Sponsored Post: Sauteed Chilean Sea Bass

Certified Steak and Seafood is an online company that sells high quality meat and seafood. It was started by three brothers from a family with three generations of experience in importing seafood and selling it wholesale. They started Certified Steak and Seafood to sell their products online directly to people instead of to restaurants, resorts, hotels, and high-end retail stores.

I was given the opportunity to try their filet mignon and Chilean sea bass recently and I was particularly impressed by their shipping methods - the steaks and fish arrived still frozen, which is obviously important when transporting perishables. Although I love a good steak, I couldn't wait to try the fish. I don't cook fish often and I'd heard good things about the sea bass.

It did not disappoint. With super fresh seafood a light touch is all that's required. I simply dredged the sea bass in flour seasoned with salt and pepper and cooked it in a pan with a touch of oil before finishing it in the oven. A pat of butter melted over the top and a sprinkling of parsley was all that was needed before serving. It was just as promised - buttery yet meaty, with a very mild flavor. I absolutely loved it.

Certified Steak and Seafood's commitments to offering the highest quality products at the best price and backs it with a 100% guarantee. They source directly, which allows them to maintain the highest quality standards.

Sauteed Chilean Sea Bass
Adapted from Food Network Kitchens

1 cup flour, seasoned with salt and pepper
2 Chilean Sea Bass fillets
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chicken broth
Salt and pepper
1 tablespoon chopped fresh parsley

Heat oven to 400 degrees.

Place flour in a shallow bowl. Season with salt and pepper. Coat each fillet with seasoned flour and shake off excess.

Heat a large non-stick skillet over medium heat for 3 to 4 minutes. Add olive oil. Add the fillets and cook, shaking the pan from time to time, until the bottoms are nicely browned, about 3 minutes. Turn and brown the other side.

Remove the fish to a baking dish coated with cooking spray. Place in the oven and cook 8-10 minutes, until the fish is opaque throughout.

Meanwhile, wipe out the skillet and return to medium heat. Add the butter and, once it's melted, add the chicken broth. Bring to a boil and allow to simmer while the fish cooks. Season to taste with salt and pepper.

Remove fish from the oven and top with the sauce. Sprinkle chopped parsley over top and serve immediately.

Below is some more information about the cuts I received:

Buttery Prime Angus Filet Mignon

Each Prime Angus filet is slow aged, custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

Chilean Sea Bass

A popular favorite in restaurants across America. Chilean Sea Bass from Certified Steak and Seafood is harvested and processed under close inspection of the National Marine Fishery Service. It is a soft, tender and smooth fish.

Visit the Certified Steak & Seafood website and use coupon code FBR125D to get $25 off your order.

This sponsorship is brought to you by Certified Steak & Seafood Company who I have partnered with for this promotion.

Sponsored Post: Kung Wow Spicy Kung Pao Chicken Tenders

Chinese New Year began on Monday, February 10, and to help kick off the celebration Thai Kitchen and Simply Asia partnered with food bloggers to try some of their products.

SP and I were looking for a quick meal after having a big lunch and this recipe for Kung Wow Spicy Kung Pao Chicken Tenders sounded like the perfect snack. From mixing the sauce to cooking the chicken, the whole thing took all of 15 minutes to prepare.

Thai Kitchen and Simply Asia offer a complete line of Asian ingredients and convenience items, including sauces, curry pastes, rice noodles, fish sauce, coconut milk, noodle bowls, and more. Most items are gluten free and contain no artificial colors, flavors or MSG. Check out Thai Kitchen and explore their Asian cuisine ingredients.

I was pleasantly surprised by the flavor of the Kung Pao sauce. It wasn't overly spicy but added a pleasant heat to the chicken. The dipping sauce was the perfect compliment as well. The original recipe calls for either chicken tenders or chicken wings - I opted for the tenders because we had just purchased a club pack of chicken breasts at the store, but we both agreed the chicken wings would have been even better.

I'm including the recipe for both versions below. Obviously the tenders take much less time to prepare, which was perfect for our needs. However, wings would be a great alternative to the traditional Buffalo wings, a nice Asian twist perfect for celebrating the Chinese New Year.

Kung Wow Spicy Kung Pao Chicken Wings (or Tenders)
Slightly modified from Thai Kitchen/Simply Asia

1 pouch Simply Asia® Spicy Kung Pao Stir-Fry Sauce
2 pounds chicken wings (or breast tenders)
Cooking spray
1 Romaine heart, cut into large dice
Sweet Chili Dipping Sauce (recipe below)
2 scallions, thinly sliced

If using wings - Preheat an oven to 425 degrees. Line a baking sheet with parchment paper and place the wings in an even layer. Bake for 30 minutes, then baste the wings with some of the sauce. Bake for another 15 minutes, baste with sauce, bake for another 15 minutes.

If using tenders - Mix the stir-fry sauce with the chicken in a large bowl. Heat a non-stick skillet sprayed with cooking spray over medium high heat until smoking. Add chicken pieces in one layer. Cook, about 3 minutes per side, basting with more sauce as they cook. Flip, baste with more sauce and cook another 3 minutes or until cooked through.

Arrange the lettuce on a plate, top with the chicken pieces and dollop the Sweet Chili Dipping Sauce in the center. Garnish with the chopped scallion and serve immediately.

Sweet Chili Dipping Sauce
Recipe from Thai Kitchen/Simply Asia

1/2 cup mayo
1/2 cup sour cream
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
1 teaspoon fresh lime juice

Mix all the ingredients in a bowl until well blended. Cover and refrigerate until ready to serve. Store leftover sauce in the fridge.

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This sponsorship is brought to you by Thai Kitchen/Simply Asia whom I have partnered with for this promotion.