All About Chilean Sea Bass with Recipes, Videos and Facts
About Chilean Sea Bass
Chilean sea bass comes from the deep-water variety of fish and is often referred to as toothfish. Chileans were the first to sell the fish commercially, which is how it gets its name, but Chilean sea bass is often caught near and around Antarctica and is not necessarily caught in Chilean waters.
The fish came under recent controversy when it was feared that it was becoming endangered. Because Chilean sea bass is so valuable, there is a large amount of illegal fishing occuring, which means that fisherman are not reporting their catches so they do not have to adhere to regulations. In order to combat illegal fishing, restaurants and fish markets are encouraged to verify their sources and ensure that their fish were caught legally. Get full information about goverment regulations here.
Chilean Sea Bass Recipes
This is a very easy recipe that takes relatively no work, but is delicious straight from the oven.
1 10 oz. pkg. petite green peas
2 lb. sea bass or other firm white fish
1 6 oz. pkg. Uncle Ben's Long Grain & Wild Rice Original Recipe
Prepare rice according to package directions. Season fish with garlic salt, lemon pepper, and paprika. Heat olive oil over medium-high heat and sear fish on each side until a light crust forms. Place rice in a baking dish and stir in frozen peas. Place seared fish on top of rice and peas. Bake in 375 degree oven until fish is cooked through, about 10-12 minutes.
Yield: 6 servings
This Italian recipe prepares sea bass or porgy with garlic, scallions, white wine, and mint.
1 (3-lb.) porgy or sea bass
2 lbs. fresh peas
1/4 C. extra virgin olive oil
6 cloves garlic, thinly sliced
4 scallions, thinly sliced
1/2 C. dry white wine
1/4 C. fresh mint leaves
Grilled yellow squash
Preheat the oven to 450 degrees F. Cut, clean and scale the fish and season with salt and pepper inside and out. Shell the peas and set aside. In a sauté pan large enough to hold the fish, heat the olive oil until smoking. Place the fish in the pan and shake vigorously. Sauté 2 or 3 minutes, until the fish starts to crisp on the first side, and the flip it over. Add the garlic and place in the oven for 12 to 15 minutes, or until the fish is just cooked through. Remove and place the pan on the burner and remove the fish to a service platter. Add the peas, scallions and white wine to the pan and sauté 1 minute. Add the mint leaves and immediately pour the sauce over the fish. Serve with some grilled yellow squash and portion tableside.
This yummy stir-fry with butter lettuce, green onion, and ginger cooks the fish in a snap.
1 head butter lettuce
1 lb. sea bass fillets
2 tsp. cornstarch
Dash of white pepper
2 Tbs. vegetable oil
1 tsp. finely chopped fresh ginger root
3 green onion with tops, cut diagonally into 1-in. pieces
1/3 C. Kikkoman Stir-Fry Sauce
2 tsp. Oriental sesame oil
Clean, dry and shred lettuce leaves; set aside. Pat fish dry with paper towels. Cut fish into 2-in. pieces, about 1/2-in. thick. Toss fish, cornstarch and white pepper in medium bowl. Heat wok until very hot. Add vegetable oil; tilt wok to coat sides. Add fish and ginger; stir-fry gently 2 minutes, or until fish turns white. Add green onions, stir-fry sauce and sesame oil and stir-fry until all pieces are evenly coated with sauce. Place lettuce on platter and spoon fish on top. Serve immediately.
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