Chilean sea bass is one of my favorite fish. Before I became paleo I never ate fish, I was too afraid of it. Now it is a staple in my diet. The trick to making fish taste great really depends on how you flavor it. A great sauce or glaze can make all the difference in how your fish turns out. I based this recipe off one I found that uses canola oil. I gave it a couple tweaks to make it paleo-friendly (there’s a link to the original recipe at the bottom), although wine is technically not paleo. Use your own discretion when it comes to alcohol. I choose to drink wine on occasion and I’m fine with that. I used grass-fed butter to make my sauce, but if you can’t have dairy you can use ghee instead. If you’re not a seafood fan, trust me on this, you will love this recipe! You will feel like you’re eating at a restaurant yet in the comfort of your own home, doesn’t get any better than that! This goes great with my Roasted Duck Fat Potatoes and some brussels sprouts!