Chilean Sea Bass Recipe wanted

[Kelsie]

Does anyone have a good recipe for Chilean Sea Bass? I have checked a couple of sights but haven't found anything that sounds interesting. Thank's for the help.

 

[Big Matt]

Re: Chilean Sea Bass

Thai Sea Bass:

Saute ginger and lemon grass in oil briefly and then add a cup of coconut milk. When the mixture comes to a simmer, poach the fish steaks/fillets until just done.

Remove the fish and add a few drops of chilli oil and a quarter cup of chopped cilantro to the broth. Squeeze the juice of one lime. Put the fish in a shallow bowl or a plate with a lip. Pour the poaching liquid on top. Garnish with more fresh cilantro and serve with steamed rice.

If you want it to be spicier, add a sliced Thai chilli pepper to the poaching liquid when you add the cilantro and lime.

 

[Kelsie]

Sounds delicious, thank you BigMatt.

 

[wackymother]

That sounds like a great recipe...but we just broil it plain, maybe with a little lemon and a pinch of salt. It's so rich and tasty it doesn't need much!

 

[Big Matt]

...and it shouldn't for the price. I have a lot of trouble paying $20 a pound for almost anything, but once in a while I go crazy.

That sounds like a great recipe...but we just broil it plain, maybe with a little lemon and a pinch of salt. It's so rich and tasty it doesn't need much!

 

[lawren2]

Broiled Sea Bass with Pineapple-Chili Glaze

4 Chillean Sea Bass Fillets
4 TBSP pineapple preserves ( Polaner All Fruit or other )
3 TBSP rice vinegar
1 TSP fresh basil, minced
1/4 TSP crushed red pepper
1 garlic clove, minced
3/4 TSP salt, divided
1/4 TSP black pepper

Preheat Broiler.
Combine preserves, vinegar, basil, red pepper, garlic and 1/4 TSP salt into small bowl.
Spray broiler pan with cooking spray and place fillets in pan. Sprinkle fillets with 1/2 TSP salt and black pepper.
Broil 5 minutes.
Remove from broiler and brush fillets with glaze.
Return to oven and broil for an additional 5 minutes.

 

[gmarine]

An interesting bit of info about Chilean Sea Bass. The fish isnt exactly a bass. It is a Patagonian Toothfish. However, bass is more appetizing.

 

[wackymother]

...and it shouldn't for the price. I have a lot of trouble paying $20 a pound for almost anything, but once in a while I go crazy.

I know! I love it, but it runs about $16-$18 per pound here. When it's down around $12, I splurge. Fortunately only one of my kids really likes it. But she begs for it every time we're at the fish store. And she's the hearty eater, too.

The other ones like lobster. I got the lobster and Chilean sea bass kids instead of the hamburgers and chicken nuggets kids, for some reason....

 

[LisaH]

Check out the Oriental Grocery stores. I live in the Bay Area and I can get Chilean Sea Bass for $12-14/lb everyday. I have two recipes:

1. Rub some salt and let it sit at R/T for 10-30 minutes. Add a little bit of oil in the pan and pan-fry both sides. You need only a little bit of oil to coat the pan. The fish is so fatty and a lot more oil will come out at the end.

2. Rub the steak with a little bit of salt. Add some oriental cooking wine to it and steam it for about 10 minutes with some green onion & ginger on the top. When it's done, pour a little bit of Soy Sauce for Seafood on it. Yummy!

 

[Eric in McLean]

some onf you may be aware of the issue but others might not

Take a Pass on Chilean Sea Bass is a nationwide consumer education campaign designed to educate the public about the crisis facing Chilean Sea Bass. More than 1,000 chefs and many consumers have pledged to stop serving Chilean Sea Bass until proper regulations are in place.

Chilean Sea Bass, known scientifically as Patagonian or Antarctic toothfish, is neither from Chile nor a sea bass. It became popular only 10 years ago, but now suffers from acute over-fishing by "pirate" poachers in the remote waters near Antarctica, and is on the verge of collapse. It is a slow-growing, deep sea species of fish found throughout large areas of the Southern Ocean.

Should I Still Take a Pass on Chilean Sea Bass?
Yes! In the four years since we launched Take a Pass on Chilean Sea Bass, thanks in part to the cooperation of the chefs and restaurants that made Chilean Sea Bass and international conservation cause, many of the measures we recommended to protect this fish have been adopted both in the U.S. and internationally. However, illegal fishing for Chilean Sea Bass continues. Chilean Sea Bass is a long-lived, slow growing fish that doesn’t reproduce until it has evaded longline fishing hooks for 10 years. Species with this life cycle are slow to recover from the effects of overfishing. In fact, none of the fishing areas that have been closed because there weren’t enough fish left have been reopened, and most of these areas have been closed for over 5 years.

The New York Times recently reported that Chilean Sea Bass is the hardest fish to get past U.S. Customs. This certainly is great progress, but even if the U.S. could guarantee that every pound of Chilean Sea Bass imported was legally-caught, pirates continue to steal this fish from Antarctic waters and threatens this fish with commercial extinction.