Chilean sea bass is white fish rich in the omega-3 unsaturated oils, with a unique large-flake texture, but the fish is quite mild in flavor. The oils also make it a little easier to cook, because it won't toughen up if a little overcooked.
Chilean sea bass is a deep water fish also known as toothfish, and it is caught in ocean waters around Antarctica. Most Chilean sea bass is managed responsibly, but there are still some areas where it is overfished. If unsure, ask the seller if they know whether or not the fish was legally caught.
- 4 Chilean sea bass fillets (about 6 ounces each_
- salt to taste (kosher)
- black pepper to taste
- Cajun seasoning to taste (or Creole or seasoning of your choice)
- Heat oven to 425 F.
- Oil broiler pan rack pan or baking pan with olive oil.
- Sprinkle both sides of the sea bass fillets with Cajun or Creole seasoning along with a light sprinkling of kosher salt and freshly ground black pepper. If the seasoning blend is quite salty, skip the kosher salt.
- Place sea bass on the oiled broiler rack.
- Bake at 425 F for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary.
- Serve as is or with sherry cream sauce, corn salsa, pineapple salsa, or other sauce.
- Sprinkle with a little chopped fresh parsley, for garnish.
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|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|