Chilean Sea Bass Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Chilean sea bass is not a true sea bass, but is a member of a unique
family of fish found only in the Southern seas. In Chile, it is
called bacalao de profundidad
cod of the depths
but similarity
between the tow fish ends with their bright white flesh. Where cod is
lean with a very mild flavor, Chilean sea bass is rich and full of
flavor.
The flesh color of Chilean sea bass should be clear , bright white
and the fish should smell clean and fresh. The texture should be
firm, not soft or gelatinous.
The Chilean sea bass is a large fish, averaging about 20 pounds in
commercial catch, yielding large, thick fillets. Unless you get a
thinner tail-end piece, the fillet can be over 2 inches thick.
Fillets are invariably sold already skinned and ready to cook, but
may have a few bones.
Chilean sea bass are primarily found in the deep ocean waters the
length of Chile, although the fishery is beginning to expand into
other deep southern waters of the Pacific and Atlantic coasts.
Fishing for Chilean sea bass continues throughout the year, but
winter is the biggest season with the heaviest catches between
November and February. This is when prices for fresh Chilean sea bass
are at their lowest, but top quality frozen product is available
year-round at moderate prices. Expect to pay an average of $5.99 per
pound.
The high oil content of Chilean sea bass gives it delicious flavor
which can easily stand alone with just a pinch of seasoning or a
squeeze of lemon juice. However, this fish pairs up wonderfully with
more elaborate flavors. Try simmering it gently with plenty of
tomatoes, garlic and fresh herbs, or marinate it before cooking. This
is a versatile fish that can tolerate experimentation in the kitchen.
Thanks to its oil content, Chilean sea bass does not risk drying out
as quickly as leaner fish may, but you still dont want to overcook
it and lose its moist flavor. The fillets often have large pin bones
which you might want to remove before cooking; just give them a tug
with a clean pair of needlenose pliers or tweezers.
When the fish is cooked, it has big, tender flakes; cooking it in
larger pieces helps ensure that the fish wont fall apart as it
cooks. If you buy one large piece of fillet and portion it at home,
cut it in pieces about 1 to 1
inches wide, making it easier to
handle when cooked.
The rich flavor of Chilean sea bass translates into a good source of
omega-3 fatty acids, about .9 g per 3
ounce serving. Each serving
has 234 calories, 16 g of protein. 38 mg cholesterol and 19 g fat.
Simply Seafood Winter 1994
Submitted By DIANE LAZARUS On 01-13-95
Title: The Seafood Pantry
Categories: Information, Seafood
Yield: 1 info
A world of flavor possibilities is as close as your kitchen pantry.
Here are some things youll want to keep on hand.
From the Fridge:
: green onion: milder than yellow onions; good in stir-fries or
: sprinkled over fish for garnish (wrap a bunch of green onions
: in lightly dampened paper towels and put them in an open
plastic bag
: they will stay crisp for up to a week)
: fresh ginger: a little goes a long way; use in stir-fries or
: marinades (ground ginger is not a suitable substitute)
: olives: standard black, Greek, green, whichever you prefer
: capers: add to a vinaigrette sauce or marinade; great with
fish
: plain nonfat yogurt: can make a quick, low-fat sauce with
chopped
: herbs, lemon juice, salt and pepper
: Parmesan cheese: use in breadcrumb coatings or, of course,
tossed
: with seafood pasta
: frozen vegetables: peas, corn, spinach, carrots; a quick thaw
and
: theyre ready to use in stir-fries, pasta, soups
Some Basics:
: lemons and limes: freshly squeezed juice and grated zest do
wonders
: for seafood
: herbs: parsley, thyme, basil, oregano, rosemary, chives,
cilantro,
: dill, tarragon; use fresh when available (if you have a sunny
: windowsill, balcony or patio spot, think about getting an
herb kit
: to start your own herb garden)
: garlic: few recipes would not benefit from this ubiquitous
: seasoning
: yellow onion: great all-purpose ingredient; stronger flavor
when
: quickly cooked, becomes sweeter with long cooking
: shallots: onion cousin; more pronounced, less sweet than
yellow
: onions
: broth: canned vegetable, chicken or fish bouillon cubes
(preferably
: Knorr); multi-purpose for soups, sauces, etc.
: canned whole tomatoes (low-salt if possible): very acceptable
: replacement for vine-ripened tomatoes
: rice: long-grain white and brown are all-purpose; short-grain
: Arborio for risotto; aromatic basmati or jasmin delicious with
: seafood
: dried pastas: choose a variety of shapes
penne, angel hair,
: fusilli, spaghetti, bowtie, shells, etc.; different flavors,
too
: help add variety
: fine yellow cornmeal: to coat fish for frying
: white flour: for dredging fish
: dried hot pepper flakes: to add a quick sprinkle of fire for
those
: who love it
: curry powder: highly aromatic and exquisite with seafood
From the Bottle:
: olive oil: for sauting, in marinades and sauces; save fruity
: extra-virgin for flavoring rather than cooking
: corn or peanut oil: all-purpose, but best for high-temperature
: stir-frying and deep frying
: canola, safflower or other vegetable oils: for
general-purpose uses
: vinegars: have a few favorites on hand
red wine, herbed
white
: wine, balsamic, fruit, rice wine, etc.; make a quick
vinaigrette
: sauce for cooked fish
: red pepper sauce: Tabasco is the long-time favorite but many
brands
: are available
: dry white wine: adds a splash of moisture and flavor to
sauts and
: soups
: soy sauce: consider low-sodium "lite" varieties; also "light"
which
: has milder flavor and lighter color
: sesame oil: use as flavoring, especially in stir-fries; not
for
: cooking
: Worcestershire sauce: consider white Worcestershire, made
: especially for seafood, but traditional dark good with
flavorful
: fish (salmon, tuna, swordfish)
Off-the-Shelf:
: teriyaki sauce: now widely available in many brands
: general seafood marinades: many now available, but all are not
: created equal; try a few to find your own favorite; a good
: Italian-style salad dressing works well too, or a simple
homemade
: vinaigrette with herbs
: jerk sauce or seasoning: either liquid-based or dry "jerk" has
: pungent flavors of allspice, peppers, cinnamon, garlic; ideal
on
: full-flavored fish
Upscale Flavors:
: dried mushrooms (shiitake, porcini, morels): plumped in
water; a
: flavorful addition to stir-fry or saut
: sun-dried tomatoes: plumped in water and diced for sauce,
marinade
: or simple seasoning
: marinated artichoke hearts: chop and toss with cooked shrimp
in
: pasta
magnificent
Simply Seafood Spring 1994
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp
family of fish found only in the Southern seas. In Chile, it is
called bacalao de profundidad
cod of the depths
but similarity
between the tow fish ends with their bright white flesh. Where cod is
lean with a very mild flavor, Chilean sea bass is rich and full of
flavor.
The flesh color of Chilean sea bass should be clear , bright white
and the fish should smell clean and fresh. The texture should be
firm, not soft or gelatinous.
The Chilean sea bass is a large fish, averaging about 20 pounds in
commercial catch, yielding large, thick fillets. Unless you get a
thinner tail-end piece, the fillet can be over 2 inches thick.
Fillets are invariably sold already skinned and ready to cook, but
may have a few bones.
Chilean sea bass are primarily found in the deep ocean waters the
length of Chile, although the fishery is beginning to expand into
other deep southern waters of the Pacific and Atlantic coasts.
Fishing for Chilean sea bass continues throughout the year, but
winter is the biggest season with the heaviest catches between
November and February. This is when prices for fresh Chilean sea bass
are at their lowest, but top quality frozen product is available
year-round at moderate prices. Expect to pay an average of $5.99 per
pound.
The high oil content of Chilean sea bass gives it delicious flavor
which can easily stand alone with just a pinch of seasoning or a
squeeze of lemon juice. However, this fish pairs up wonderfully with
more elaborate flavors. Try simmering it gently with plenty of
tomatoes, garlic and fresh herbs, or marinate it before cooking. This
is a versatile fish that can tolerate experimentation in the kitchen.
Thanks to its oil content, Chilean sea bass does not risk drying out
as quickly as leaner fish may, but you still dont want to overcook
it and lose its moist flavor. The fillets often have large pin bones
which you might want to remove before cooking; just give them a tug
with a clean pair of needlenose pliers or tweezers.
When the fish is cooked, it has big, tender flakes; cooking it in
larger pieces helps ensure that the fish wont fall apart as it
cooks. If you buy one large piece of fillet and portion it at home,
cut it in pieces about 1 to 1
inches wide, making it easier to
handle when cooked.
The rich flavor of Chilean sea bass translates into a good source of
omega-3 fatty acids, about .9 g per 3
ounce serving. Each serving
has 234 calories, 16 g of protein. 38 mg cholesterol and 19 g fat.
Simply Seafood Winter 1994
Submitted By DIANE LAZARUS On 01-13-95
Title: The Seafood Pantry
Categories: Information, Seafood
Yield: 1 info
A world of flavor possibilities is as close as your kitchen pantry.
Here are some things youll want to keep on hand.
From the Fridge:
: green onion: milder than yellow onions; good in stir-fries or
: sprinkled over fish for garnish (wrap a bunch of green onions
: in lightly dampened paper towels and put them in an open
plastic bag
: they will stay crisp for up to a week)
: fresh ginger: a little goes a long way; use in stir-fries or
: marinades (ground ginger is not a suitable substitute)
: olives: standard black, Greek, green, whichever you prefer
: capers: add to a vinaigrette sauce or marinade; great with
fish
: plain nonfat yogurt: can make a quick, low-fat sauce with
chopped
: herbs, lemon juice, salt and pepper
: Parmesan cheese: use in breadcrumb coatings or, of course,
tossed
: with seafood pasta
: frozen vegetables: peas, corn, spinach, carrots; a quick thaw
and
: theyre ready to use in stir-fries, pasta, soups
Some Basics:
: lemons and limes: freshly squeezed juice and grated zest do
wonders
: for seafood
: herbs: parsley, thyme, basil, oregano, rosemary, chives,
cilantro,
: dill, tarragon; use fresh when available (if you have a sunny
: windowsill, balcony or patio spot, think about getting an
herb kit
: to start your own herb garden)
: garlic: few recipes would not benefit from this ubiquitous
: seasoning
: yellow onion: great all-purpose ingredient; stronger flavor
when
: quickly cooked, becomes sweeter with long cooking
: shallots: onion cousin; more pronounced, less sweet than
yellow
: onions
: broth: canned vegetable, chicken or fish bouillon cubes
(preferably
: Knorr); multi-purpose for soups, sauces, etc.
: canned whole tomatoes (low-salt if possible): very acceptable
: replacement for vine-ripened tomatoes
: rice: long-grain white and brown are all-purpose; short-grain
: Arborio for risotto; aromatic basmati or jasmin delicious with
: seafood
: dried pastas: choose a variety of shapes
penne, angel hair,
: fusilli, spaghetti, bowtie, shells, etc.; different flavors,
too
: help add variety
: fine yellow cornmeal: to coat fish for frying
: white flour: for dredging fish
: dried hot pepper flakes: to add a quick sprinkle of fire for
those
: who love it
: curry powder: highly aromatic and exquisite with seafood
From the Bottle:
: olive oil: for sauting, in marinades and sauces; save fruity
: extra-virgin for flavoring rather than cooking
: corn or peanut oil: all-purpose, but best for high-temperature
: stir-frying and deep frying
: canola, safflower or other vegetable oils: for
general-purpose uses
: vinegars: have a few favorites on hand
red wine, herbed
white
: wine, balsamic, fruit, rice wine, etc.; make a quick
vinaigrette
: sauce for cooked fish
: red pepper sauce: Tabasco is the long-time favorite but many
brands
: are available
: dry white wine: adds a splash of moisture and flavor to
sauts and
: soups
: soy sauce: consider low-sodium "lite" varieties; also "light"
which
: has milder flavor and lighter color
: sesame oil: use as flavoring, especially in stir-fries; not
for
: cooking
: Worcestershire sauce: consider white Worcestershire, made
: especially for seafood, but traditional dark good with
flavorful
: fish (salmon, tuna, swordfish)
Off-the-Shelf:
: teriyaki sauce: now widely available in many brands
: general seafood marinades: many now available, but all are not
: created equal; try a few to find your own favorite; a good
: Italian-style salad dressing works well too, or a simple
homemade
: vinaigrette with herbs
: jerk sauce or seasoning: either liquid-based or dry "jerk" has
: pungent flavors of allspice, peppers, cinnamon, garlic; ideal
on
: full-flavored fish
Upscale Flavors:
: dried mushrooms (shiitake, porcini, morels): plumped in
water; a
: flavorful addition to stir-fry or saut
: sun-dried tomatoes: plumped in water and diced for sauce,
marinade
: or simple seasoning
: marinated artichoke hearts: chop and toss with cooked shrimp
in
: pasta
magnificent
Simply Seafood Spring 1994
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp