Grilled until tender and topped with a buttery garlic and caper sauce, the flavors of this Chilean sea bass dish are elegant enough to hold their own in any French restaurant.

Place remaining butter, onions, and bananas into a mixing bowl and mix well Mix honey, curry powder, salt, and white pepper into mixing bowl with butter mixture and mix well.

Instructions: Heat oven to 375 degrees. Put sunflower seed oil in a medium skillet and heat until it almost reaches its smoke point. Place sea bass skin side up in the pan; sear for about 2 minutes to ...