Chilean Sea Bass Recipe on Basil Grits with Sauteed Eggplant

prosciutto wrapped chilean sea bass on basil grits with roasted eggplant

Buttery fish, rich sauteed eggplant and grits full of basil


  • 2 6 oz Chilean sea bass fillets
  • 2 pieces prosciutto

For the Grits

  • 1/2 cup grits
  • 1 cup water
  • 1/2 tsp salt
  • 1 tsp butter
  • 1 TBS chopped fresh basil plus a little more for garnish

For the Eggplant

  • 2 small or one medium eggplant
  • 1 TBS olive oil
  • 1 tsp salt
  • 1 close garlic, minced
  • 2 TBS dried cranberries
  • 2 TBS pine nuts, toasted



Make the Eggplant:

  • Wash the eggplant and trim the ends. Cut the eggplant into 1/4″ dice.
  • Place a heavy bottomed saute pan over medium heat.
  • When hot add the oil, then the garlic. Saute until the garlicĀ  just starts to give off it’s aroma.
  • Add the eggplant, stir to coat with the oil. Sprinkle in the salt. Lower the heat and cover. Let cook for about 10 minutes, checking and stirring a couple of times. If you need to add a little water to the pan to keep the eggplant from sticking that is OK.
  • After 10 minutes stir in the dried cranberries. Keep on low, being sure that it doesn’t dry out.

Make the grits

  • While the eggplant is cooking bring the water and salt to a boil.
  • Add the grits, stir and reduce the heat to medium.
  • When the grits have thickened add the butter, stir to melt. Cover and set aside.
  • Just before serving stir in the basil

Cook the fish

  • Wrap each fillet in a piece of prosciutto
  • Spray the rack with cooking spray and place the wrapped fish on the rack in the middle of the air fryer.
  • Cook on “fish” or at 390 for 10 minutes, turning once halfway through cooking

To Serve

  • Place the grits on the plate.
  • Stir half of the pine nuts into the eggplant mixture and put half of the eggplant on each plate
  • Top with a wrapped fillet.
  • Sprinkle with the remaining pine nuts and chopped basil


If you don’t like eggplant you could easily substitute zucchini

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