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Chilean sea bass dishes
Toothfish was commercially marketed in the US for the first time by the Chileans. This led to the toothfish being called Chilean sea bass. However, it is neither a bass nor was it ever caught in the Chilean waters.
There was a time when sea bass was considered a very low order fish. However, later they were discovered by chefs, who found out that the fish had a firm texture, could be cut finely, thus producing well-sized fillets. They had a mild flavor, and their skins continued to remain bright silver even after they were cooked. In just a few years, they became so popular that they had to be farmed in order to keep up with the increasing demand.

Although the fish is popular as Chilean sea bass, it is nowhere related to the real sea basses, nor to the Saltwater Basses. They belong to the higher latitudes of the Southern Hemisphere, and were originally called Patagonian toothfish. It tastes well with strong flavors, and goes well with Asian cooking. It also tastes good when cooked as carpaccio, with oregano and chili dressing, and other seasonings for sea bass. Because of its high fat content, this fish is more suitable for grilling, broiling, sauteing, and steaming.
Cumin-crusted Sea Bass
Cumin sea bass
Ingredients
  • Chilean sea bass fillets, 4 (6 oz., about 1 inch thick)
  • Lemon wedges, 4
  • Chopped fresh parsley, 2 tbsp.
  • Cumin seeds, 1 tbsp.
  • Olive oil, ½ tsp.
  • Salt, ½ tsp.
  • Freshly ground black pepper, ¼ tsp.
Prep Time - 10 minutes
Cook Time - 10 minutes
Serving Size - 4
Method of Preparation
  1. Preheat the oven to 375°F.
  2. Take the cumin seeds in a large skillet.
  3. Cook over medium heat for 2 minutes.
  4. Take it off the heat.
  5. Grind these seeds with salt and pepper into a fine mixture.
  6. Rub this mixture over the fillets.
  7. Now, heat olive oil in a pan (over medium flame).
  8. Place the fillets in it.
  9. Cook each side of the fillet until brown.
  10. Put the fillets in the oven, and bake at 375°F for around 4 to 5 minutes.
  11. Place it in a plate, sprinkle with parsley, and serve with lemon wedges.
Baked Sea Bass Recipe
Baked sea bass
Ingredients
  • Chilean sea bass fillets, 4
  • Cajun/Creole seasoning, 2 tbsp.
  • Olive oil, 1 tbsp.
  • Salsa sauce, as required
  • Salt and pepper, to taste
Prep Time - 5 minutes
Cook Time - 20 minutes
Serving Size - 2
Method of Preparation
  1. Begin by heating the oven to 425°F.
  2. Then use the olive oil to oil a baking pan, and place the fillets in the pan.
  3. Sprinkle the fish with some seasonings on both sides.
  4. Bake it at 425°F for around 20 minutes.
  5. You can adjust the time needed for the baking process as per the thickness of the fish.
  6. While serving, use some salsa, or any other sauce of your choice.
Miso and Soy Chilean Sea Bass
Soy sea bass
Ingredients
  • Fresh sea bass fillets, 16 oz. (about 1-inch thick)
  • Sake, ⅓ cup
  • Mirin (Japanese sweet rice wine), ⅓ cup
  • Soy sauce, 3 tbsp.
  • Brown sugar, ¼ cup
  • Miso paste, ⅓ cup
  • Green onions, 2 tbsp. (chopped)
Prep Time - 45 minutes
Cook Time - 55 minutes
Serving Size - 3
Method of Preparation
  1. Take a large bowl.
  2. Make a marinade by whisking sake, mirin, soy sauce, brown sugar, and miso paste in it.
  3. Put the fillets in a large sealable plastic bag.
  4. Now, pour the marinade over it.
  5. Refrigerate it for 3 - 6 hours.
  6. After taking it out, place it on a baking sheet.
  7. Preheat the oven.
  8. Set the oven rack such that it is 6 inches above the heat.
  9. Make sure that the oven door is slightly ajar.
  10. Bake the fillets for 7 to 9 minutes, until they flake easily with a fork.
  11. Sprinkle with a few chopped green onions before serving.
Broiled Sea Bass with Pineapple-Basil-Chili Glaze
Pineapple sea bass
Ingredients
  • Chilean sea bass fillets, 4
  • Garlic clove (minced), 1
  • Pineapple preserves, 4 tbsp.
  • Rice vinegar, 3 tbsp.
  • Basil, fresh, 1 tsp.
  • Salt, divided, ¾ tsp.
  • Black pepper, ¼ tsp.
  • Crushed red pepper, ¼ tsp.
Prep Time - 10 minutes
Cook Time - 20 minutes
Serving Size - 2
Method of Preparation
  1. Take a small bowl and add the basil, red pepper, preserves, garlic, and vinegar to this.
  2. Sprinkle around ¼ tsp. salt over these ingredients, and in the meantime, preheat a broiler.
  3. Then spray the broiler with some cooking spray.
  4. Place the fish fillets in the pan.
  5. Take around ½ tsp. salt and black pepper, and sprinkle it over the same.
  6. Broil it for 5 minutes and remove the same from the oven.
  7. Then, use some glaze to brush the fillets.
  8. Return it back to the oven, and broil for another 5 minutes.
  9. Serve it hot!
Blackened Chilean Sea Bass Recipe
Blackened chilean sea bass
Ingredients
  • Skinless and boneless Chilean sea bass fillets, 32 oz.
  • Yellow, red, and green bell pepper, ½ each (cored and sliced)
  • Cooked black beans, 2 cups
  • Small cubes zucchini, 1 cup
  • Chopped tomatoes, 1 cup (with juices)
  • Flour, 1 cup (spread on a plate)
  • Fresh lemon juice, 2 oz.
  • Vegetable oil, 2 tbsp.
  • Butter, 1 tbsp.
  • Tabasco sauce, 3 drops
Prep Time - 10 minutes
Cook Time - 10 minutes
Serving Size - 4

Method of Preparation
  1. Heat some oil in an oven-proof pan.
  2. Next, use some salt and pepper as seasoning for the fish.
  3. Once done, dip the fish fillets in flour.
  4. Ensure it is coated lightly.
  5. Now, place the fish in hot oil.
  6. Next, pour lime juice over the fish, and cook it for around 4 minutes.
  7. Once done, place this pan in the oven, and cook the same for 5 minutes.
  8. Meanwhile, melt some butter in a pan, and add the vegetables.
  9. Let it cook for at least 10 minutes.
  10. Then, pour beans into a blender, and add some lemon juice and Tabasco so that it turns into a purée.
  11. Now, pour the puréed beans into the saucepan.
  12. Once done, place the puréed beans onto a plate.
  13. Cut the fish into two halves, and place it over the bean sauce.
  14. Also, place the vegetables at the base of the fillets and serve.
So, try the above recipes with a twist of your own. However, make sure that you take care while grilling or flipping the fish since it is quite fragile in nature.