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Sea Bass Per KG
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Also called Patagonian toothfish, the Chilean sea bass is one of the most sought-after fish in the world. The once-obscure fish became a culinary celebrity during the 1990s. Its flesh becomes oil-rich in frigid Antarctic waters and is hard to overcook. However, fish populations cannot keep up with the demand.
Chefs soon took notice and by the early 1990s, it was on the menus of places like the Four Seasons and high-end Japanese restaurant Nobu. Even a name drop in Jurassic Park kicked up the fish’s popularity. Everybody wanted to try it and restaurants couldn’t keep it in stock fast enough.
What is the best way to cook sea bass?
- Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat.
- Once the pan is hot, season the fillets with salt and place in the pan skin-side down. …
- Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute.
Place the Chilean sea bass on the oiled broiler rack, skin-side down. Bake the fish fillets at 220C for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 65C on an instant-read thermometer inserted into the center of a fillet.
Prepare charcoal about 25 to 30 minutes before you plan to grill. White coals spread over an even layer are the best for grilling fish. Rinse fish with cool, running water and pat it dry.