Pan Seared Chilean Sea Bass is a beautiful buttery fish that has a delicate flaky texture. the Skin when cooked properly gives a perfect textural contrast to the soft meat of the fish.
Because Chilean Sea Bass can be quite expensive some people are afraid to prepare it at home. If you follow these simple tips toy will have perfectly cooked crispy skin Chilean Sea Bass every time.
need a tasty sauce to serve alongside your Chilean Sea Bass? Checkout My Chesapeake Crab Butter Sauce and Spicy Hoisin Vinaigrette
Chilean Sea Bass is Low in fat and calories but can contain high levels of mercury. According to the Environmental Defense Fund Adults should only consume 2 portions of Chilean Sea Bass a month a children should only consume one portion per month. Pregnant women should avoid consuming chilean sea bass without consulting their physician.
I am a big fan or using Carbon Steel Pans for searing anything from chicken and fish to beef and pork. Carbon Steel heats up fast and provides an evenly heated cooking surface. Its not a coincidence that most Michelin star restaurants use them exclusively.
If you don't have carbon steel and my subtle sales pitch hasn't led you to purchase one a trusty cast iron skillet will do just fine.
If you can avoid it try not to use Nonstick pans. they are great for pancakes and omelettes but are not recommended for use at higher temperatures.
Patagonian Toothfish is the actual name of Chilean Sea Bass but creative marketing decided that nobody was going to order something called a Toothfish.
Chilean Sea Bass sounded much more appetizing and he's been referred to by that name ever since
Chilean Sea Bass is most commonly either pan seared or steamed. If steaming Chilean Sea Bass I recommend removing the skin because it will end up chewy.
Pan seared Chilean Sea Bass is my favorite method because of that crispy skin. To achieve crispy skin its important to make sure its as dry as possible before cooking.
unwrap the fish and pat it dry with a paper towel. I also like to lightly salt the skin and leave it uncovered in the fridge for a few hours to draw out even more moisture.
Just before cooking pat the sea bass dry one more time and then dust with Potato starch. Potato starch is finger than flour or cornstarch and creates an ultra thin coating on the skin to make it even crispier.
There are a few easy steps to make sure your skin super crispy. follow these tips:
Chilean Sea Bass can be prepare with any type of cuisine from French to Italian or Asian inspired recipes. Serve alongside a side dish that matches your cuisine preparation. If you are serving with my Spicy Hoisin Vinaigrette then steamed vegetables and rice would be a solid pairing.
If serving with a Italian or French preparation then risotto or quinoa might be a better choice. Play with these pairing and create a new dish every time.
