Chilean Sea Bass

Chilean sea bass roam the cold Antarctic waters near Chile, Argentina and Australia. Reaching 100 pounds or more in size, these large fish have become a chef favorite in American restaurants because of the meat’s exceptional taste, attractive appearance and versatility.

The thick fillets are moderately oily, tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white, and even when cooked, the meat remains white, resembling cod.  Preparation: Broil, Grill, Poach, Saute, Smoke

Sources
Chile, Argentina, South Africa, Australia, New Zealand.

Availability
Available year-round, Chilean sea bass is most plentiful from May to August.

Cooking Tips

Can be baked, broiled, grilled, poached, sautéed, fried or even smoked.
Takes a variety of seasonings, marinades and sauces well (especially ginger- and soy- based ones)
Do not overgrill.

Recipes

BAKED CHILEAN SEA BASS

PAN-SEARED CHILEAN SEA BASS

Directions:
Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occasionally. Remove fish and transfer curry mixture to heavy large skillet; bring to simmer over high heat. Sprinkle fish with salt and pepper and place in skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, re-cover and simmer until opaque in center, about 2 minutes. Ttransfer fish to plate and tent with foil to keep warm. Whisk clam juice and arrowroot in small bowl until dissolved, then whisk into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Pour any juice from fish into curry sauce. Place rice and fish on plates and spoon sauce over fish. Garnish with chopped fresh mint (optional). Makes 4-6 servings.