Chilean sea bass is indigenous to the cold waters of the Southern Hemisphere and is sold in grocery stores as fillets or steaks. Its modestly oily texture and fat content make it a natural for grilling and broiling. These two high-heat methods, however, make the fish more susceptible to burning and overcooking. If you're new to fixing seafood or have side dishes to prepare in the meantime, try baking, steaming or poaching your Chilean sea bass to yield a moist entree that requires little supervision while it cooks.
Baking
Step 1
Preheat oven to 375 degrees Fahrenheit. Coat a baking dish with nonstick cooking spray.
Step 2
Season both sides of the Chilean sea bass with salt, pepper and herbs such as dill, cayenne, garlic or Cajun seasonings. If you prefer, also marinate the fillets for about 10 minutes in commercial or homemade marinades and then lightly coat them with breadcrumbs.
Step 3
Bake on the middle rack of the oven for 20 to 30 minutes, depending on the thickness of the fish. Remove and serve.
Steaming
Step 1
Mix equal parts sake, clam juice and water in a large pot and bring to a boil.
Step 2
Season Chilean sea bass fillets on both sides with salt, pepper, ginger and garlic. Place them on a steamer rack in the large pot and turn down the heat to low.
Step 3
Cover and steam for approximately five minutes. Serve on a bed of white rice or lightly wilted baby bok choy.
Poaching
Step 1
Prepare a 2:1 ratio of dry white wine and fish stock in sufficient quantity to barely cover the Chilean sea bass fillets when placed in a deep saucepan. Add salt, ground black pepper and other seasonings consistent with whatever the style of cuisine you have chosen.
Step 2
Bring the liquid mixture to a boil, and then reduce the heat to a low simmer. Place the fillets in the saucepan and cover.
Step 3
Poach the fillets for approximately 10 to 12 minutes until the Chilean sea bass is opaque. Remove them from the liquid and serve on a bed of pasta, rice or mashed potatoes.
Things You'll Need
- Chilean sea bass fillets
- Herbs and seasonings
- Cooking spray
- Breadcrumbs
- White wine
- Fish stock
- Sake
- Clam juice
- Baking dish
- Steamer pot
- Deep saucepan with lid
References
- "Secrets of Chilean Cuisine"; Roberto Marin; 2009
- "The Chilean Kitchen"; Ruth Van Waerebeek-Gonzalez; 1999
- "The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish"; Florence Fabricant; 2003
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