Cooking Chilean Sea Bass
Cooking Chilean sea bass has become quite popular lately, though there are some good ways (and some bad ways) to prepare this fatty fish.
Interestingly, the official name for this type of fish is the Patagonia Toothfish, though it is hardly ever called by its real name. Of equal interest is the fact that this fish is not a bass at all – in fact, it is closer to a cod than anything else. Thanks to its slightly fleshy texture and pleasant taste, this fish has become immensely popular throughout the nation as of the past few years (prior to this, the fish was largely unknown). Since it does contain a rather high fat content, cooking Chilean sea bass requires a few specific techniques.
The best way to prepare the Patagonia Toothfish is to find some type of dry-heat method. Many great chefs have found that broiling, grilling, and sautéing this fish works best, while baking it tends to result in something rather mushy. Another great method is to braise this fish by starting it off over a high flame for a few moments, and then transferring it to an oven to continue to cook. Once the fish is ready to be eaten, there are a number of condiments that go nicely with its distinct taste (salsa happens to be a favorite of many chefs).
Prior to cooking Chilean sea bass, it is best to add some spice to the fish. While there are some blends that can be purchased, the best rubs for any meal are often made from scratch. Since this fish already has a taste all its own, it is best to keep those spices nice and simple. Salt, pepper, and a hint of hot pepper really tend to compliment the overall taste. Also, mangoes tend to provide an interesting contrast to this fish.
If you are interested in experiment with the Patagonia Toothfish, consider trying out a few new recipes. While many restaurants love to pair fatty things with this fish, sometimes opposites work out best. Whatever you do, don’t be afraid to experiment – it is really hard to mess up this fish!
Cooking Chilean sea bass can be a lot of fun if you stick with those dry-heats. Remember not to over spice this fish, and you will have a healthy meal that is rather tasty in no time.