Net Cooking Talk

Go Back   Net Cooking Talk > Cooking Talk Forums > Fish and Seafood Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 12-04-2010, 08:43 PM
buzzard767's Avatar
buzzard767 buzzard767 is offline
golfaknifeaholic

 
Join Date: Jan 2009
Location: Naples FL & Wausau WI
Posts: 9,850
Thanks: 18
Thanked 126 Times in 98 Posts
buzzard767 is on a distinguished road
Default Chilean Sea Bass

Preheat oven to 425F

Season with Tony Chachere's Original Creole Seasoning

Place in baking dish with olive oil greasing - I used aluminum foil inside the dish

Bake for 15-20 minutes -- mine was so thick that it took 25 minutes to reach an internal temperature of 140F
Attached Images
   
__________________

Buzz


Flying is a great way of life for men who want to feel like boys, but not for those who still are.

"All you need for a happy life is good health and a bad memory." David Feherty
Reply With Quote
  #2  
Old 12-04-2010, 08:55 PM
Deelady's Avatar
Deelady Deelady is offline
Grill Master
 
Join Date: Oct 2008
Location: Central Ohio
Posts: 4,282
Thanks: 0
Thanked 7 Times in 6 Posts
Deelady is on a distinguished road
Default Re: Chilean Sea Bass

That looks sooo tender and goood! Very nice!
__________________
They say if you ever want to make God laugh....just tell him what YOU got planned!

http://awellfedsoul.blogspot.com/
Reply With Quote
  #3  
Old 12-04-2010, 09:41 PM
Guts's Avatar
Guts Guts is offline
Pizza Chef
 
Join Date: May 2010
Location: El Cajon, ca. / San Diego
Posts: 1,372
Thanks: 32
Thanked 89 Times in 58 Posts
Guts is on a distinguished road
Default Re: Chilean Sea Bass

O that dose look good! cooked just right too.
__________________
"Vegetarian - old Indian word for bad fisherman"

I am currently unsupervised I know it freaks me out to. But the possibilities are endless!
Reply With Quote
  #4  
Old 12-04-2010, 10:34 PM
MexicoKaren's Avatar
MexicoKaren MexicoKaren is offline
Joyfully Retired
 
Join Date: Jan 2009
Location: Bucerias, Nayarit, Mexico
Posts: 2,718
Thanks: 10
Thanked 20 Times in 11 Posts
MexicoKaren is on a distinguished road
Default Re: Chilean Sea Bass

BEAUTIFUL piece of fish, Buzz. Cooked to perfection.
__________________
Saludos, Karen
"One great thing about getting old is that you can get out of all sorts of social obligations just by saying you’re too tired." - George Carlin
Reply With Quote
  #5  
Old 12-04-2010, 10:41 PM
Sass Muffin's Avatar
Sass Muffin Sass Muffin is offline
#coffeefreak
 
Join Date: Feb 2009
Location: Northern Ohio
Posts: 19,759
Thanks: 8,338
Thanked 14,750 Times in 6,250 Posts
Sass Muffin is an unknown quantity at this point
Default Re: Chilean Sea Bass

Fabulous Buzz!
__________________
For myself, one of the sweetest words I have ever heard is 'Nana'– Zelda Rosenbaum
Reply With Quote
  #6  
Old 08-04-2020, 08:22 PM
QSis's Avatar
QSis QSis is online now
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 13,801
Thanks: 597
Thanked 4,237 Times in 2,617 Posts
QSis will become famous soon enough
Default Re: Chilean Sea Bass

Heard so much about this type of fish that I wanted to try it (I must be unintentionally channeling Buzz this week! Hi Buzz!).

Anyway, Whole Foods store had it for $24/lb (!), but as an Amazon Prime member, I get a discount. I asked for a 6 oz. piece and the fish monger cut a sliver that was .45/lbs. for $12. With my Prime discount, it was $8.30. Sheesh.

I adapted the recipe below for the little slice I had. Just browned 4 minutes on the first side, 2 minutes on the second side, then another minute or so spooning the sauce over.

Delicious! Much like haddock, only silkier. Almost melted in my mouth! Not at all fishy.

I'm a believer!

P.S. I saw Gordon Ramsey pan sear chilean sea bass with the skin on, scoring the skin and browning it till crispy. Do any of you do that?

Sea Bass in Caper Sauce

Ingredients

4 skinless sea bass fillets
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, mashed
1/4 cup capers, strained
1cup dry white wine or dry vermouth
Juice from one lemon
2tablespoons parsley

Directions
Season the fish on both sides with salt and pepper.

Heat the olive oil in a saucepan over medium heat. Fry the fillets on both sides until golden brown.

To prepare the sauce, add the butter, garlic, capers, wine and lemon to a saucepan. Taste for salt and pepper.

When the liquid begins to bubble, lower the heat and add the fillets. Cover and cook for 5 more minutes.

Garnish with parsley and serve with rice or tostones.
Attached Images
 
Reply With Quote
The Following 2 Users Say Thank You to QSis For This Useful Post:
Cooksie (08-05-2020), Luckytrim (08-05-2020)
  #7  
Old 08-05-2020, 12:03 PM
Cooksie's Avatar
Cooksie Cooksie is offline
Restaurant Chef

 
Join Date: May 2009
Location: Texas
Posts: 7,191
Thanks: 630
Thanked 1,332 Times in 827 Posts
Cooksie will become famous soon enough
Default Re: Chilean Sea Bass

Wow!
I'm going to try this with cod. Tomorrow is grocery run and I'll have to buy some capers.
Reply With Quote
The Following User Says Thank You to Cooksie For This Useful Post:
QSis  (08-05-2020)
Reply

Tags
chilean sea bass

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chilean Miners Phiddlechik Chit Chat From the Pot Rack Forum 9 10-14-2010 04:56 PM
Date Night on the Grill - Sea Bass, Crostinis, Shrimps, Sweet Potatoes, Romaine... GrillinFool BBQ'ing / Smoking / Grilling Forums 9 08-11-2009 09:09 PM
BAKED SEA BASS with SHRIMP SAUCE Luckytrim Fish and Seafood Forum 0 08-06-2009 12:47 PM
Sea Bass en Sous Vide ironchef Fish and Seafood Forum 20 04-08-2009 07:49 PM


All times are GMT -4. The time now is 10:30 PM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Copyright 2008 - 2020 NetCookingTalk.com