How to Cook Chilean Sea Bass

Chilean Sea Bass, also known as Patagonian tooth fish, is a fish found in the cold waters with average weight of 9 kilograms, even more. That’s why you can only see this type of fish sold in either fillets or cuts at any store than seeing it in whole. It is because of its totally large in size. It has abundance of fat, unlike the lean cod or the Pollock, and so it must be well cooked in methods which would not likely add more extra oil to your dish and the methods of cooking include (grilling, broiling, sautéing, and blackening).

 How to Cook Chilean Sea Bass

How to Cook Chilean Sea Bass

Grilling Method

Ingredients You’ll Need

  • 1 lb. of fish cuts
  • 2 tbsp. of bottled-marinade (any desired flavor)
  • Clean bowl
  • Grill brush (optional)
  • Oil – any cooking-oil, for brushing the grates
  • Spatula

How to Grill Chilean Sea Bass

  1. Rinse the fish properly. Slice your fish into four-oz. of fillets.
  2. Place the fish cuts and your marinade into your clean bowl; turn your fish to entirely cover them on every side with your marinade.
  3. Heat your grill on average high heat. Oil the grill grates with the use of a grill brush, or in the absence of a grill brush, you may use a paper towel in oiling your grates.
  4. Then remove your fish from your marinade and then place them straight onto the hot grill. Cook for approximately eight minutes.
  5. With the use of spatula, flip your fish carefully, to continue grilling for a last eight minutes or until your fish becomes opaque and then flakes using fork.

Seared Method

Ingredients You’ll Need

  • 1-1/2 lbs. of fish cuts – sliced into 4 sections
  • 3/4 cup (peeled/seeded/chopped-fresh tomatoes), with its juice
  • 3 tbsp. of olive oil
  • 2 seeded-bell pepper (could be 1 red and 1 yellow), slice them thinly
  • 1 medium sized onion – halved/thinly slice it crosswise
  • 1 tbsp. crushed garlic
  • Salt and pepper (fresh-ground)

How to Sear Chilean Sea Bass

First things first, remove the fish from the refrigerator to allow it to reach to room temperature. Lightly season them with salt and pepper on every side.

Making Piperade
  1. Heat oil (2 tbsp) in your skillet/wok, on considerably low-heat.
  2. Add your sliced bell pepper and your sliced onion. Cook and stir until your pepper starts wilting but not turning brown.
  3. Add your garlic; cook until slightly brown.
  4. Add the chopped tomatoes followed by a dash of salt and powdered pepper.
  5. Simmer for 15 minutes or until desired tenderness meet and flavors are perfectly blended. Keep them warm.
Making Fish
  1. Set one more skillet (quite large to accommodate your fish), over medium or average high-heat.
  2. Turn your broiler on.
  3. Pour your remaining 1 tbsp of your olive oil to your skillet. Spin your pan to cover the entire bottom.
  4. Place your fish into your skillet.
  5. Cook for 2 minutes or until it starts to turn brown. Right after, move your skillet to your broiler, with no turning yet on your fish.
  6. Broil the fish for about 3-4 minutes; and you may now turn your fish.
  7. Continue the broiling for another 2-3 minutes depending on thickness or until your skewer effortlessly glides through the fish-thickest section, and you are completely done by then.
  8. Finally, serve and set your fish in browned-side-up with your prepared pepper-mixture served around your fish.

Pan-Seared Method

Ingredients You’ll Need

  • 4 (six-ounce) fish cuts
  • 4 tbsp. of canola oil
  • 6 tbsp. of whole-butter
  • 2 pint-mushroom of any variations – can include: shiitake, cremini, portobello
  • 2 cups of instant-grits
  • 1 bunch of thyme, fresh
  • 1 quart of chicken stock
  • 1 lb. fresh young spinach, thoroughly washed
  • 1/4 cup of heavy-cream
  • Salt and powdered pepper

How to Pan-Sear Chilean Sea Bass

  1. Season the fish with salt and powdered pepper.
  2. Add your canola oil in a huge sauté-pan, on medium controlled heat.
  3. Add 1 twig of your fresh thyme to your oiled pan, and then sear the fish, skin-side down, in 7 minutes. It can give your fish a well crisp skin and a golden-color.
  4. Start your grits while your fish is still cooking. Put 2 tbsp butter and 1 twig of your fresh washed thyme, in your 2 quart saucepan. Once the butter turns into brown, put your mushrooms and cook until become golden. Stir your grits with the use of your wooden-spoon, then put the chicken stock, and simmer.
  5. As soon as the grits become thickened, finish it with your heavy-cream and with your 1 tbsp butter. Season up with your salt and powdered pepper up to your liking. When ready to be served, take out your twig of thymes. Keep your grits warm under low heat.
  6. Turn carefully your fish over for the other side to finish. Then remove the fish and keep them warm, under warm spot.
  7. With same pan you were using with unchanged temperature, place your spinach. It can quickly go wilt; finish right away your spinach with your remaining butter and you may season it with salt to taste and a pepper.
  8. So it will look like a presentation, serve them in a huge type of soup-bowl. With the use of ladle, you may scoop an amount of your grits in the base of every bowl. Then layer an amount of spinach on your grits and then finish with your fish. You may garnish with your thyme as finishing. There you are done and enjoy the delicious healthy meal.

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