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The Chilean sea bass is not the type of fish you find on the menu at Red Lobster or Long John Silverâs. Instead, youâre more likely to choose it out of a lineup that includes filet mignon and lobster risotto -- and to pay top dollar for its buttery, melt in your mouth flavor. Simply put, one of the most delicious wild caught fish our oceans have to offer. Its sweet flavor and snow-white flesh have quickly made the Chilean Sea-bass a coveted selection in some of the most prestigious restaurants worldwide. The stunning balance between flavor and texture gives a culinary versatility which is rare in fish fillets.
The high fat and Omega content of Chilean Sea Bass make it well suited to both dry and moist heat preparations. its flesh provides the perfect canvas for any number of flavors profiles and combinations. This Bass is just as versatile as it is delicious and commands its dollar point reason.
Chilean Sea Bass is actually a species of cod ice-fish. Itâs found in the cold, deep waters of the oceans of the Southern Hemisphere, and can live at depths of 12,600 feet and temperatures of 34 degrees. It can live up to 50 years, reach lengths of more than seven feet, and has an average weight of about 15 to 22 pounds. In most of South America, itâs actually called merluza negra. In France itâs known as "legine australe", whereas Japan calls it mero, while in Chile, itâs called "Bacalao de Profundidad".
What You Need To Know About Chilean Sea Bass Known as the filet mignon of fish, Chilean sea bass is a buttery, melt-in-your-mouth fish. Chilean sea bass is actually not a member of the bass family. It is actually a Patagonian toothfish. It is a slow-growing fish that lives about 40 years. Chilean Sea Bass has been found to have significantly lower levels of mercury than sea bass caught farther north.
Fresh2yourdoor Chilean Sea Bass:
How To Cook Chilean Sea Bass
Preheat your oven to 450ÂºF and then heat some grape seed oil in an oven proof skillet on a high heat. Dry the Sea Bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once, until you get a crispy golden crust on each side. Transfer the pan to the hot oven, roasting the Sea Bass for about 5 minutes until it is just cooked through. Plate the fish, drizzle with sauce and sprinkle with fresh dill.
Sear On The Stove amp; Finish In The Oven
Ever have perfect Chilean sea bass in a restaurant, with a crispy crust and buttery smooth insides? Maybe a light sauce draping the filet? You would be amazed that this fish is one of the easiest ways to cook fish at home. It is essentially prepared the same way I make my Bacon-wrapped filet mignon or my Rack of lamb. You sear it in a hot pan on the stove and finish it in the oven. It all comes together, including the sauce, in under half an hour. This recipe is a modified version of a recipe published by Straubs grocery store.
Once you have the pan-searing, oven-finishing technique down for cooking thick-cut fish, you can experiment with different fish and a variety of sauces. Try using this technique for preparing halibut. Make a white wine, mushrooms, butter and parsley sauce. Or top the fish with my Tropical fruit salsa. Serve With Green bean and dill risotto.