Chilean sea bass cheeks is one of those luxury dishes you can pay $30 or more to eat at a fine restaurant. A better options is to buy the cheek fillets at your local fish counter and prepare them yourself for a fraction of the price. Patience is the key when cooking Chilean sea bass. Cooking too hot may deliver your fish meal to you sooner, but will also char the meat and spoil the taste.
Step 1
Preheat your oven to 425 degrees.
Step 2
Coat your broiler pan with a thin layer of olive oil.
Step 3
Mix your spices in a small bowl. Use a ratio of three parts salt to two parts pepper to one part each of cayenne and red pepper flakes.
Step 4
Sprinkle the spice mixture over both sides of the sea bass fillets, using as much or as little as suits your tastes.
Step 5
Place the sea bass fillets on your broiling pan. Wait until your oven reaches 425 degrees.
Step 6
Put the fish and broiling pan in your oven. Cook for 15 to 20 minutes, depending on the fillets' thickness.
Step 7
Remove from oven and pan. Let stand for five minutes before serving.
Tips and Warnings
- This recipe is for a Cajun blackened preparation that is very spicy. You can use other spice mixes if you prefer, such as a citrus blend or a garlic and wine sauce.
Things You'll Need
- 4 Chilean sea bass cheek fillets
- Olive oil
- Broiler pan
- Salt
- Pepper
- Cayenne pepper
- Red pepper flakes
References
- "Hook, Line and Dinner"; Good Eats, Season 1, Episode 10
- "Better Homes and Gardens New Cookbook"; Ed. Jennifer Darling; 1996
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