Chilean sea bass is white fish rich in omega-3 fatty acids with a unique large-flake texture and a mild flavor. Healthy fat makes the fish a little easier to cook because it won't toughen up like other fillets if it is a bit overcooked. Chilean sea bass is a deep water fish also known by the less attractive name "toothfish," and is caught in ocean waters around Antarctica.
Most Chilean sea bass is managed responsibly, but there are still some areas where it is overfished. If unsure, ask the seller if they know whether or not the fish was legally caught. The demand and resulting overfishing mean that Chilean sea bass tends to be relatively expensive, but its mild flavor and delicious texture make it worth the price. This recipe includes a silky lemon and shallot buerre blanc sauce, which flavors the sea bass beautifully.
Feel free to serve the fish plain if you like or use another type of sauce. A simple lemon and butter sauce is another good option, or drizzle the fish with a Parmesan cream sauce. Serve Chilean sea bass with pea puree , potatoes , or buttered rice or pasta to soak up the sauce.
Making a beurre blanc can be tricky, but if you follow this recipe step by step, it comes out perfectly! Creole seasoning or seasoned salt , to taste. Lemon wedges, for garnish. Preheat the oven to F. Oil a broiler pan and rack or baking pan with olive oil. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
Bake the fish fillets at F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches F on an instant-read thermometer inserted into the center of a fillet.
Put the fillets on a fish tray or in a fish basket on the grill rack, situating them directly over the coals. Grill for 6 to 8 minutes on the first side. Carefully flip the fillets and cook until the fish is opaque throughout, 3 to 8 minutes on the second side. Also called Patagonian toothfish, the Chilean sea bass is one of the most sought-after fish in the world.
The once-obscure fish became a culinary celebrity during the s. Its flesh becomes oil-rich in frigid Antarctic waters and is hard to overcook. Sea Bass is a generic name used for many different fish from various species and most are not even Bass.
Meat from raw Chilean sea bass is snow white. Bass, Chilean Sea. Nothing to worry about at all. Cook fish about 10 minutes per inch, turning it halfway through the cooking time. For example, a 1-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Then remove from the oven. Wash sea bass inside and out and pat dry with kitchen paper. Make about slashes across the flesh of the fish, line a roasting tin with foil and sit fish on it. Salmon, branzino, sea bass, snapper, flounder, and mackerel skin are all delicious when cooked until crisp.
The short answer to this question is no, but the real story is a bit more complex. Although Chilean sea bass does not meet legal standards for listing as an endangered species , the health of the fishery for this popular food fish is questionable. As a result, many organizations that promote sustainable fishing suggest that people avoid eating this fish in favor of favor of other white fish like halibut, Atlantic herring, barramundi , or Pacific halibut. Before embarking on a discussion of how endangered this fish really is, it may help to know what a Chilean sea bass is, since this fish is not a bass or a native of Chile.
Its scientific name is Dissostichus eleginoides , and the more proper common name is toothfish or Patagonian toothfish. The fish prefer the deep waters of the South Pacific, and while they can be found off the coast of Chile, they were at one point widely distributed in other parts of the ocean as well.
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