How do you know when Chilean sea bass is done cooking?

Your Sea Bass is done when it reaches an internal temperature of 140 degrees F (per USDA recommendations). Another way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance.

How is Chilean Sea Bass different than regular sea bass?

Chilean Sea Bass – is a Patagonian Toothfish, not actually a Bass fish, and lives in the waters around South America and the Antarctic. European Sea Bass – is a Bass found in European waters, such as the Mediterranean Sea and Black Sea.

Is Chilean Sea Bass Healthy?

Like most white fish, Chilean sea bass is healthy and low-calorie. It is high in protein, selenium, and vitamin b12. Chilean sea bass is low in fat and contains a small amount of omega-3 fatty acids.

Why is sea bass so expensive?

Sea bass is one of the more expensive kinds of fish you can buy. The fisherman must sail out deep into the open sea to catch them. You pay for what you get and it is worth every penny for this delicate and beautiful fish.

What is Chilean Sea Bass?

Chilean Sea Bass is also called Patagonian toothfish or Antarctic toothfish. They live in cold waters like the Pacific, southern Atlantic, and Indian Oceans. The Chileans were the first to market toothfish commercially in the United States, earning it the name Chilean sea bass . It’s a white meat fish (think cod , lobster , and crab ) that is extremely popular among seafood-loving diners.

Where to buy Chilean Sea Bass?

You can find Chilean Sea Bass at your local fish market or grocery store. If you can't find it, ask your fishmonger, and he may be able to order you some.

How to buy the best Chilean Sea Bass

Ensure the fish doesn't have any strong odors. It should have a mild and sweet fragrance. If there is any fishy smell, it’s usually several days old and not freshly caught. There should be no dry spots on the fillets and it should look firm and moist. After purchasing, cook it the same or next day. If you're buying fresh fish, don't free the fresh filets. Once thawed, the will not cook or taste the same.

What does Chilean Sea Bass taste like?

This fish is often recommended to those who dislike seafood with a strong "fishy" taste as Chilean Sea Bass is mildly sweet and buttery with a high fat content and a flaky texture.

Is there a difference between Sea Bass and Chilean Sea Bass?

No, they are the same thing. It's often called Chilean Sea Bass because the Chileans were the first to market the fish (also called the toothfish) in the United States, even though it's not actually a bass and it's found in places other than Chilean waters.

Can this recipe be made in the oven?

Yes, this can be made in the oven but the texture of the fish will be slightly different and the sauce will not have the extra layer of flavor gained from deglazing the pan with wine.

Pan Seared Chilean Sea Bass Recipe - CucinaByElena

Ingredients

Units Scale

4 Chilean Sea Bass filets (4–6 oz each)
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter or ghee divided
1 tablespoon extra virgin olive oil
1/4 cup good quality white wine
3 tablespoons lemon juice
1 teaspoon lemon zest
2 garlic cloves, minced
1 tablespoon fresh oregano, roughly chopped
1 tablespoon fresh thyme, roughly chopped

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Instructions

Let the sea bass reach room temperature before cooking (take it out of the fridge about 30 minutes prior). Pat the sea bass dry with paper towels— sprinkle both sides with sea salt and pepper.
In a large skillet over medium heat, add 1 tablespoon of butter and olive oil. Once the butter has melted, place the fish fillets skin side down (if using with skin) in the skillet. Cook for 5 minutes.
After 5 minutes, flip the fish and cook on the other side. Depending on the thickness of the fish, another 5 minutes, or until the fish is flaky and fork tender. When cooked, transfer to a serving platter and loosely cover with foil.
Turn down the heat to low. Add the white wine to the skillet to deglaze, stirring any browned bits from the bottom of the pan. Continue heating for about 1-2 minutes.
Add one more tablespoon of butter to the pan. Once it’s melted, add the minced garlic and fresh herbs and sauté until fragrant, about 30 seconds.
Turn off the heat and add the remainder of the butter, lemon juice, and lemon zest, and stir to combine until a smooth sauce. Taste and adjust seasoning if needed.
Serve sauce on top of the fish. Garnish with extra herbs and lemon slices if desired.

Notes

Top Tips

Buy good quality sea bass. Since this is the dish’s highlight, ensure it is good quality for the best results.
Pat fish dry with paper towels to avoid moisture while cooking. We want to sear the sea bass and not steam it!
Let the fish set out to almost room temperature before searing. This will ensure even cooking and prevent the interior from being undercooked while the outside sears. Sear the fish at a high temperature.
Make sure your pan is hot. Putting fish into a cold pan won’t develop a crispy sear and will not have the texture you want.
Don’t overcook the delicate sea bass, or it will be tough. We want a nice flaky fish.

Author: Elena
Prep Time: 10 min
Cook Time: 10 minutes
Category: Savory