Chilean sea bass is caught off the waters of Chile's southern coast. It is a fish that can grow large -- weighing as much as 100 lbs. It has white meat and is an oily fish. Chilean sea bass is actually not even a type of sea bass, it's a member of the grouper family. The real name for this fish is Patagonian toothfish. Chilean sea bass is served whole or filleted. Some of the ways to cook it include grilling, pan roasting and poaching.
Grilled
Since Chilean Sea Bass has a high oil content, it's a good fish to put on the grill without worrying about it drying out. After searing the fish quickly, brush it with your favorite marinade or sauce, or simply sprinkle with garlic or herbs. The fish will be ready when it turns an opaque color and you can easily slide a knife through it. Just be careful when grilling fillets without skin as they can easily fall apart on the grill.
Poached
Poaching is a good way to cook a whole Chilean sea bass. Use a deep sauté pan filled with enough liquid to cover the fish. You might want to use a vegetable, fish or even chicken stock, or white wine. You can also use a combination of liquids and add seasonings. Bring the liquid to a boil, and then reduce the heat. Place the fish in the pan and turn the heat up, bringing the liquid back to a boil. Continue boiling five to 10 minutes, depending on the thickness of the fish.
Pan Roasted
You can roast or sear Chilean sea bass directly in a pan with a heavy bottom. Heat a small amount of olive oil, butter or a combination of the two. Season your fish fillets with salt, pepper and your favorite herbs. Cook on each side until crispy. Add some stock, wine and vegetables, such as mushrooms, to taste. Continue cooking until tender. The exact cooking time will depend on the thickness of the fish and whether or not you have left the skin on.
Considerations
Chilean sea bass has a similar consistency to sablefish, Pacific halibut, striped bass and Mahi Mahi so you can cook it in any manner you would those types of fish. It also has large flakes like cod and can work well in recipes for baked or broiled fish. You might also want to try Chilean sea bass smoked. The only thing that you probably shouldn't do with this fish is fry it since it is an oily fish.
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