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Old 12-04-2010, 08:43 PM
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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
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Old 12-04-2010, 08:55 PM
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Default Re: Chilean Sea Bass

That looks sooo tender and goood! Very nice!
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Old 12-04-2010, 09:41 PM
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Default Re: Chilean Sea Bass

O that dose look good! cooked just right too.
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Old 12-04-2010, 10:34 PM
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Default Re: Chilean Sea Bass

BEAUTIFUL piece of fish, Buzz. Cooked to perfection.
Saludos, Karen
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Old 12-04-2010, 10:41 PM
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Default Re: Chilean Sea Bass

Fabulous Buzz!
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Old 08-04-2020, 08:22 PM
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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


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

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.
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Old 08-05-2020, 12:03 PM
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Default Re: Chilean Sea Bass

I'm going to try this with cod. Tomorrow is grocery run and I'll have to buy some capers.
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chilean sea bass

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