Chilean Sea Bass Is Going Back on Our Plates
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Regulation of Chilean sea bass fisheries is making the fish a more sustainable option
For years, illegal and unregulated fishing of the toothfish which we know as the Chilean sea bass made it so that only sea bass fished by certain regulated fisheries were considered a sustainable option for consumption. But with enforcement measures in recent years, the fish is better regulated and more restaurants are putting it back on their menus, says a press release by the Coalition of Legal Toothfish Operators (COLTO).
After a nearly yearlong assessment of fisheries, the Monterey Bay Aquarium’s Seafood Watch upgraded the status of some fisheries from the “avoid” category to the “best choice” and “good alternative” categories. All fisheries certified by the Marine Stewardship Council were upgraded.
Chilean sea bass is caught in the waters around Australia, Chile, South Africa and Argentina. According to COLTO, 80 percent of the total allowable catch (TAC), accounting for 24,789 metric tons, for 2012 and 2013 is caught by COLTO members on 40 fishing vessels. Part of the fishery is managed by the Commission of Conservation of Antarctic Marine Living Resources (CCAMLR), and the remainder, which accounts for 9,430 metric tons of the TAC, is caught outside of the CCAMLR area.
In the United States, fish importers require a permit and a pre-approval certificate for each toothfish shipment brought into the country.
- 4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
- Kosher salt and freshly ground pepper
- Instant flour, such as Wondra, for sprinkling
- 1 tablespoon extra-virgin olive oil
- 1/3 cup dry vermouth
- 1 tablespoon capers, drained and rinsed
- 3 tablespoons unsalted butter
- 1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives
Pat fillets dry slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet boil until mostly evaporated, 1 to 2 minutes. Add capers and butter cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat stir in herbs. Return fish to skillet, skin-side up spoon butter sauce over top. Serve immediately.
Baked Chilean Sea Bass with Orange Butter Sauce
You can’t let February pass by without making something with blood oranges! Although this recipe can be made with any type of orange, or a combination of oranges, the blood orange makes it truly gorgeous: contrasting well in color and flavor with a meaty mild, white fish, such as cod, sole or sea bass.
Farm fresh blood oranges in all their glory.
I tried a version of the orange butter sauce (with sole) on the Napa wine train lunch couple years ago, and later the server actually brought out a small bowl-ful of just the sauce for me to eat, because I had licked the plate clean. Actually I should correct that: I had licked my then-boyfriend’s plate clean, so he requested the server to bring us me some extra sauce. Surprisingly he still married me, but that’s a story for another day. It was absolutely divine and when I realized how rich and full of cream and butter it was, I just filed it in the ‘can’t ever have again’ folder. An orange-based salsa or something of the sort appeared on a restaurant menu few weeks ago and I got obsessed with it again, right around blood orange season.
I decided I would figure out a way to make it with less butter, no cream, add more depth with spices and aromatics, maybe a drizzle of mustard, and see where it goes. The sauce, while tart, was well-balanced and would have been really, really great with a few more tablespoons of butter (since it is more like 4-6 more tablespoons of butter, I chose not take it that far but you are absolutely welcome to try, lactose intolerance notwithstanding!).
To make the sauce, I started by juicing 5-6 small blood oranges, 1 cara cara orange and 1 navel orange – you can use any combination of oranges based on availability and taste preference. Before you start juicing, make sure you zest a couple of the blood oranges, about 1-2 teaspoons. As for the juice, we are looking for a cup or so of freshly squeezed juice.
Damn you citrus – even your mess is pretty.
In a small saucepan we melt a tablespoon of unsalted butter on medium-low heat, and toast a few cloves and a bay leaf in it, until fragrant. Make sure you don’t let anything brown, hence the medium-low heat. Then add a small shallot, minced. Once its softened, add the freshly squeezed orange juice and cooked on medium-low heat until reduced to 1/2 – 3/4th original quantity. Out goes the cloves and bay leaf, and whisk in 4 tablespoons of butter, diced, along with salt, pepper and a few squiggles of Dijon mustard.
You may add 4 or 5 additional tablespoons of butter to make a more luxurious sauce. If you do so, adjust the salt and pepper!
I absolutely adored the idea of serving fish on a potato “raft” (the world needs more potato rafts, trust me) when I saw it in Sheet Pan Suppers earlier in January. Molly Gilbert whips up some amazing lunches and dinners in this book! I’ve already tried a few recipes and they’ve been great: quick, fuss-free, minimal cleanup – everything I usually look for in a weeknight or even Sunday night dinner when we’re exhausted from the weekend’s activities and gearing up for a new week.
The first time around, I made this recipe with delicate and mild dover sole (skinless but not filleted) that was really soft, mild and lovely, but too thin, delicate and way too small for this application. And not that it’s a problem (especially for me) but the fish almost disappeared into the potatoes and could not hold up to the bold flavor of the sauce. Since I brushed the sauce on top of the fish before baking it, the flavor intensified further, which wasn’t intended. It was still delicious and we still ate it, but I’m sharing this back story more as a warning: make sure you listen to Molly and use fish fillets that are at least 1 1/2 inches thick. I will spare you the horror of seeing the pictures.
Onward! To make the rafts, I scrubbed, peeled and cut some russet potatoes 1/4 inch thick. Tossed them on the cutting board with a tablespoon of olive oil, and some salt and pepper. Then I arranged them into “rafts” – size/shape would depend on the size/shape of the fish fillets.
Is it a raft or a quilt? Who cares as long as it is made with potatoes!
Baked for 30 minutes in 425 degrees F oven, turning the pan around halfway through the cooking time.
Try not to start eating the potatoes straight off the pan.
While the potatoes were cooking, I prepped the fish fillets: I used the meaty but mild Chilean sea bass, and it’s buttery texture paired really well with the citrus. Go for 1 – 1 1/2 inch thick fillets, cut evenly. Drizzle the fillets with olive oil, salt and pepper on both sides and set aside.
I also wanted to roast a few slices of blood orange on the pan while roasting the fish, to the top the fish with later (the bi-colored blood oranges we got from the Ferry Building farmer’s market were something to behold!). To do so, slice off the top and bottom of the blood orange with a sharp and heavy knife, and set it upright on the cutting board. Starting from the top, cut out the peel and the pith, sparing as much of the flesh as possible. Go around the orange till the peel is removed, and clean up the pith, if any is remaining. Cut the orange into 1/2 inch thick slices.
A teeny tutorial. Using a heavy, sharp knife is key so as to not bruise and mangle the fruit.
Once the potatoes are cooked (after 30 minutes), place the fish fillets, skin side down on the potatoes. Place the blood orange slices gently on the baking sheet, and drizzle with a few drops of olive oil, salt and pepper. Bake the fish and orange slices in the oven for about 15 minutes, until the fish is flaky and cooked through. The orange slices will be sizzling and soft, with a bit of a char.
Fillet of fish sans the blood orange slices! Behold the contrast! My favorite new (old?) spoon.
Transfer fillet along with its raft to a plate. Top each fillet with 3-4 blood orange slices and a drizzle of the blood orange butter sauce. Garnish with chopped cilantro or chives for a pop of green and serve alongside remaining roasted orange slices.
Baked Chilean Sea Bass on Potato Rafts with Blood Orange Butter Sauce
Baked Chilean Sea Bass on Potato Rafts with Blood Orange Butter Sauce
For the Fish
4 Chilean sea bass or cod fillets, weighing about 4 oz each and about 1 – 1 1/2 inches thick
3 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
For the Potato Rafts
5-6 large russet potatoes, washed, scrubbed, peeled, cut into 1/4 inch thick slices
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
For the Orange Butter Sauce
5-6 medium blood oranges, cara cara oranges, navel oranges or a mix thereof (to yield a cup of juice)
6 tablespoons unsalted butter, divided, cut into 1/4 inch dice
2-3 cloves (dry spice)
1 bay leaf
1 small shallot, minced fine
1/4 teaspoon salt
1/2 teaspoon crushed black pepper
1/2 teaspoon Dijon mustard
4-5 tablespoons unsalted butter, divided, cut into 1/4 inch dice (optional)
4-5 medium blood oranges, peeled and thick pith removed, cut into 1/2 inch thick slices
1 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon crushed black pepper
1-2 tablespoons chopped fresh cilantro or chives
In a small sauce pan, melt 1 tablespoon of butter on medium-low heat. Add cloves and bay leaf and warm through, taking care not to burn or brown the butter. Add the shallots and cook for 3-4 minutes, until soft and translucent, but not brown.
Zest 1 or 2 of the blood oranges, for about 1 teaspoon of orange zest. Then juice all the oranges, for about a cup of the juice
Add the juice to the pan and cook on medium-low heat for 10-15 minutes, stirring from time to time, until it reduces to about 3/4.
Preheat oven to 425 degrees F. Line a heavy rimmed baking sheet with parchment paper and set aside.
Discard the cloves and bay leaf, and whisk in the remaining butter, Dijon mustard, salt and pepper. Add additional butter if using, adjust salt and pepper levels and set aside off the flame. Sauce will keep in the fridge for a couple of days and in the freezer for a week – be sure to store it in an airtight container if not using immediately.
Toss the potato slices with olive oil, salt and pepper and arrange on the parchment paper into 4 rafts (place them in an interlocking manner with a slight overlap). The size and shape of the rafts depends on the size and shape of the fillets – make sure the rafts will extend beyond the fish fillets, when the fillet is placed on top.
Bake for 15 minutes in the middle rack, then turn the pan around and bake for another 15 minutes. Remove from the oven and set aside.
While the potatoes are baking, prep the fish fillets with brushing them with olive oil, salt and pepper on both sides. Set aside.
Once the potatoes have cooked through (after 30 minutes), place the fillets, skin side down, on the potatoes (1 in each raft). Scatter the blood orange slices all over the baking sheet (not on the fish or potatoes), and drizzle with olive oil, salt and pepper.
Bake for 15 minutes until the fish is cooked through and flaky, and the blood orange slices are sizzling and slightly charred.
Transfer each fillet with its raft onto a plate using a large spatula. Place 2-3 roasted orange slices on each fillet. Drizzle 1 – 1/2 tablespoons of the orange butter sauce onto each fillet.
Chilean Sea Bass Is Going Back on Our Plates - Recipes
I haven't made it recently (or often) - but I did like GW Fin's preparation - LINK
GW FINS SEA BASS BRAISED IN HOT AND SOUR LOBSTER STOCK
4 each, 5-6 oz Chilean Sea Bass, filets
1 lb. Stemmed and Cleaned Baby Spinach
1 tsp. Sesame Oil
1 Tbs. Olive Oil
4 cups Hot and Sour Stock
Salt and Pepper to Taste
1) Season filets on both sides with salt and pepper.
2) Lightly dust with flour and place in a preheated nonstick pan with 1 teaspoon olive oil and butter. Brown lightly, turn and add stock to the top of the filets. Reduce heat to a simmer and cook for about 5 minutes. While the fish is cooking, sauté the spinach lightly in the rest of the butter and olive oil, season with salt and pepper and the sesame oil. Reserve warm.
3) To serve, place the sautéed spinach in the center of a large pasta bowl. Carefully remove the filets with a spatula and place on top of the spinach. Strain the broth over the fish and serve immediately.
SMALL VERSION HOT AND SOUR BROTH
2 ½ cups Water
1/3 cup Seasoned Rice Vinegar
2 Tbs. Glace de Fruites de Mer Gold
¾ tsp. Sambal Chili Paste
½ tsp. Salt
Mix all ingredients until blended.1 0
No but I got some Patagonian toothfish recipes.2 1
I've used this recipe a few times (never for a whole sea bass, just filets) but it comes out great. I cut the grapeseed oil to 1/2 a cup.
GRILLED SEA BASS WITH CUMIN CURRY
Recipe Preparation Prepare a grill for medium heat.
Heat ½ cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan. Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside. Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining ½ cup oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate).
1 cup grapeseed or other neutral oil, divided, plus more for grill
1 Tbsp. vadouvan or other curry powder
1 green chile (such as serrano or jalapeño), finely chopped
1 1" piece ginger, peeled, finely grated
1 garlic clove, finely grated
1½ cups finely chopped cilantro, plus 1 cup leaves with tender stems
3 Tbsp. fresh lime juice, divided
Kosher salt 2 1½–2-lb.
head-on black sea bass or other whole fish, cleaned
8 scallions, 4 whole, 4 very thinly sliced on a diagonal
Freshly ground black pepper
Lemon wedges (for serving)
Flaky sea salt
Grilled Salt-and-Pepper Black Bass Recipe | Bon Appetit LINK 2/2 Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish. Finely chop grilled scallions and add to reserved curry verde. Toss sliced scallions, cilantro leaves, and remaining 1 Tbsp. lime juice with a pinch of kosher salt in a medium bowl. Spoon curry verde on a plate
Easy Baked Chilean Sea Bass
Chilean sea bass is white fish rich in the omega-3 fatty acids with a unique large-flake texture and a mild flavor. Healthy fat makes the fish a little easier to cook because it won't toughen up like other fillets if it is a bit overcooked.
Chilean sea bass is a deep water fish also known by the less attractive name "toothfish," and is caught in ocean waters around Antarctica. Most Chilean sea bass is managed responsibly, but there are still some areas where it is overfished. If unsure, ask the seller if they know whether or not the fish was legally caught. The demand and resulting overfishing mean that Chilean sea bass tends to be relatively expensive, but its mild flavor and delicious texture make it worth the price.
This recipe includes a silky lemon and shallot buerre blanc sauce, which flavors the sea bass beautifully. Feel free to serve the fish plain if you like or use another type of sauce. A simple lemon and butter sauce is another good option, or drizzle the fish with a Parmesan cream sauce. Serve Chilean sea bass with pea puree, potatoes, or buttered rice or pasta to soak up the sauce.
It has a light, moist texture, briefly pan-seared then quickly finished in the oven. The whole dish takes 35 minutes from start to finish, so it’s ideal for weeknight suppers yet elegant enough for company.
I received a ton of new cookbooks this Spring, so I am slowly making my way through them! This recipe is from the Mostly Plants Cookbook, which features 101 flexitarian recipes from the Pollan family. I gravitated towards this fish dish, because I love finding new ways to eat fish which I try to eat at least twice a week. You can see more of my fish recipes here.
The Mediterranean flavors of the sauce made from tomatoes, white wine, fennel and olives were delicious, I served it with some crusty bread to scoop up that sauce but you can eat it without.
Any white fish can be used in this recipe, I couldn’t find sea bass so I used halibut. Striped bass or cod would also be great.
Chilean Sea Bass
Chilean Sea Bass is a white, flaky fish known for its thick and delicious flesh. It’s usually very expensive to eat out so this is the reason I love cooking this fish at home. I was surprised to learn that this fish was originally known as Patagonian Toothfish.
Also, Chilean Sea Bass is different from Mediterranean Sea Bass (Branzino). Usually Branzino is served whole. It is thinner and tastes differently than Chilean Sea Bass. Chilean Sea Bass is usually served in thick fillets and is richer and more buttery in flavor. So if you have recipes for one or another of these 2 fish types, I wouldn’t use them interchangeably.
Check out my Baked Mediterranean Sea Bass (Branzino) dish for an alternative to this pan fried Chilean Sea Bass.
Sea Bass with Tomatoes and Olives
In a medium saucepan, bring 2 cups chicken broth, 2 Tbsp. butter and 1/2 tsp. salt to a boil. Stir in quinoa, cover and return to a boil. Simmer until liquid is absorbed, 15 minutes. Fluff with a fork and set aside.
Season skinless side of fish with 2 tsp. salt and 1/2 tsp. pepper. Pat skin side dry with paper towel. Heat oil in a large, nonstick skillet over medium-high heat. Place fish fillets in hot pan skin-side down and sear for 5 minutes. Turn fillets gently with a spatula and cook on other side until flesh is opaque, 1 to 2 minutes. Transfer fish fillets to a plate, tent with foil and keep warm.
Wipe oil from pan and reduce heat to medium, then add remaining 1 Tbsp. butter. Add tomatoes, olives, garlic, thyme and lemon peel. Increase heat to mediumhigh, add wine and cook for 4 minutes. Add remaining 1/3 cup chicken broth, sugar, and remaining 1/4 tsp. each salt and pepper stir well. Sprinkle parsley into sauce.
Spoon quinoa onto plates and place sea bass skinlessside up on top. Spoon sauce over fish and quinoa.
Chilean Sea Bass with Beurre Blanc
This Chilean sea bass with beurre blanc is served with seared scallops, fingerling potatoes, and sugar snap peas for a filling and beautiful dinner. If you’re looking to create an upscale dinner, this sea bass with scallops and beurre blanc is absolutely the way to go.
I had the pleasure of shooting a beautiful pescatarian restaurant while living in New York City, and I was so inspired by all of the dishes.
For this recipe, I channeled the inspiration from the restaurant into an incredible and flavorful dinner. I don’t often buy Chilean Sea Bass (also known as Antarctic Toothfish). Regardless of what you call it, this fish is oh-so-buttery and so delicious.
A beurre blanc sauce is created using a flat whisk. The whisk is great for allowing you to evenly incorporate the ingredients in the sauce pan, regardless of the shape of your pan. The long handle also keeps your hands out of the heat. I added a touch of cayenne powder because the sauce is quite rich. The hint of spice brings it back down to earth a bit.
How to Make this Chilean Sea Bass with Beurre Blanc:
First. start by preparing the vegetables. Boil the potatoes until they are just about ready to be drained. Add the sugar snap peas for a quick boil and then drain both.
Next, prepare the beurre blanc recipe. You need a fine mesh sieve or cheese cloth for this, so be sure to have it ready. Start by cooking shallots, vinegar, white wine, and black peppercorns in a small saucepan and bring to a boil. Once boiling, add the butter, one cube at a time, whisking after each addition. Continue adding the butter and whisking until the sauce is velvety and smooth. Strain through a fine mesh sieve and keep warm.
From there, cook the fish first and rest it. Next, cook the scallops.
To assemble the fish, arrange the halved potatoes and cut sugar snap peas on a plate and spoon the beurre blanc over. Arrange the scallops on the potatoes and place the sea bass on top. Place a few pieces of microgreens on the dish and spoon more beurre blanc over, if you like.
Looking for more seafood recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, tag me on Instagram so I can feature you in my feed!
Contrary to its name, sea bass aren&rsquot harvested in Chile. Chilean sea bass are actually caught in Antarctica. It's named &ldquoChilean&rdquo because the Chileans were first to market this Patagonian toothfish. The worldwide stock has declined due to over-fishing, driving the price for this delicate, oily fish up to extreme heights. Due to its high price, this fish is best served in the company of people who will appreciate it.
Chilean sea bass is far from &ldquofishy,&rdquo and has a rather neutral flavor. The texture is melt-in-your-mouth buttery and rich. The richness reminds me of scallops. Chilean sea bass has a mild flavor, so you can prepare it with any regional cuisine in mind.