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Chilean Sea Bass with Saffron CousCous


2 Tablespoons Olive Oil
Salt and Pepper to taste
1/4 cup Chardonnay
Pinch of Saffron
2 cups Chicken Stock
1 12 oz. Package of Couscous
4 6 ounce pieces of Chilean Sea Bass
1 clove of Garlic
Olive Oil for drizzling

Combine the wine and saffron in a small bowl. In a medium sauce pan over high heat, put in chicken stock and bring to a boil. Remove from heat, and add couscous and wine mixture. Cover and set aside. When all liquid is absorbed, fluff with fork.

Preheat oven to 450 degress. Place the sea bass on a baking sheet. Rub with garlic and season with salt and pepper. Drizzle with olive oil and place in the oven for 15 minutes. Remove from the oven and set aside. Spoon cous cous onto the plate and place a piece of Sea Bass over it.

Recommended Wine
2010 Water Bend Chardonnay
2011 River Ranches Viognier

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