My attempt at Chilean Sea Bass

cazzy

Thanks for everyone's input earlier tonight:

http://eggheadforum.com/discussion/1144811/help-with-patagonian-toothfish#latest

I took bits and pieces from everyone and it all turned out fabulous.  The weak point was the asparagus, but I quickly made a second attempt that turned out much better.

I seasoned the sea bass with S&P and raging river.  The combination of the sautéed carrots and mushrooms along with the tomatoes, lemon slices, thyme, tarragon and parsley added so many different flavor notes to every bite.  Will definitely do again!!

nolaegghead

That looks incredibly good.  Sadly, I'm not cooking tonight other than the baba ganouch I made from the grilled eggplant from yesterday.  Now I'm hungry.

Mickey

You did good my friend.

Austin Egghead

Love the veggies.  Was the fish cooked in a paper pouch?

travisstrick

Thats it, brother. You nailed it. Good pics too. 

cazzy

Mickey said:

You did good my friend.

Thanks sir!  It was a good meal.

Austin Egghead said:

Love the veggies.  Was the fish cooked in a paper pouch?

Yes.  Cooked in a parchment paper pouch.

travisstrick said:

Thats it, brother. You nailed it. Good pics too. 

Thanks bruh.  Means a lot coming from a fish guy!  lol  

travisstrick

nolaegghead said:

That looks incredibly good.  Sadly, I'm not cooking tonight other than the baba ganouch I made from the grilled eggplant from yesterday.  Now I'm hungry.

Isnt baba ganouch a Styx song?

nolaegghead

If it ain't, it should be. 

Domo arigato....DOMO! DOMO!

FanOfFanboys

Every time I hear or read Chilean sea bass I think of the Jim gaffigan hot pocket joke.

nolaegghead

FanOfFanboys said:

Every time I hear or read Chilean sea bass I think of the Jim gaffigan hot pocket joke.

haha...which one?

"There is the vegetarian Hot Pocket for those of us who don't want to eat meat, but would still like diarrhea."

Griffin

Nicely done, Sir! I'm in awe.

FanOfFanboys

@Nolaegghead - "i've never eaten a hot pocket and thought . . . geez, i'm glad i ate that~! you'll never see hot pockets served at a nice restaurant. *in snooty waiter voice* today our specials are the chilean sea bass which is broiled or a hot pocket, which is prepared in a dirty microwave. *in patron's voice* is your hot pocket cold in the middle? WV - sir, its frozen . . . but it can also be served boiling, lava hot. PV - will it burn my mouth? WV - sir, it will destroy your mouth. everything will taste like rubber for months. hot pockets~!"

cazzy

Griffin said:

Nicely done, Sir! I'm in awe.

Thank you sir!  A pretty easy cook that I will definitely do again.  

U_tarded

looks great!  I love seeing people try new things like this, it is why I frequent this place!

SmokeyPitt

Wow that looks amazing!  I got together with some neighbors once and they cooked it in an electric skilled with a light breading.  I gotta say- it was excellent.  This way looks even better!  Healthier too.  Did you cook the parchment on the egg raised direct as LS suggested?  

burr_baby33

I would like to know more about how to cook fish with parchment pouch.  Assume raised, direct...what else?

Little Steven

@cazzy Glad it worked out for you. Looks great!

nolaegghead

burr_baby33 said:

I would like to know more about how to cook fish with parchment pouch.  Assume raised, direct...what else?

You want to bake - so indirect.  You can use your oven too - not much smoke taste will permeate the paper.

You can use parchment paper, foil, butchers paper, etc.  The idea is you put your food in the paper (you'll need some moisture - that can come from the food itself (fish, veggies) or you can add wine or some other liquid), and season it the way you want it.

You fold the paper over and use a rolling technique to seal it completely.  There are videos on this technique.  The idea is to keep all the steam and moisture inside.  The paper will expand helping keep it in.

Little Steven

nolaegghead said:

burr_baby33 said:

I would like to know more about how to cook fish with parchment pouch.  Assume raised, direct...what else?

You want to bake - so indirect.  You can use your oven too - not much smoke taste will permeate the paper.

You can use parchment paper, foil, butchers paper, etc.  The idea is you put your food in the paper (you'll need some moisture - that can come from the food itself (fish, veggies) or you can add wine or some other liquid), and season it the way you want it.

You fold the paper over and use a rolling technique to seal it completely.  There are videos on this technique.  The idea is to keep all the steam and moisture inside.  The paper will expand helping keep it in.

Parchment is permeable to an extent and a little bit of the smoke flavour gets through. If you do mussels, clams, shrimp and mild fish you can taste it. Isn't mich but it is there.

Mickey

Little Steven and nolaegghead thanks. I would have never thought to seal in parchment on the egg. I only used it for pizza. Did use in oven.

GLW

Thanks for sharing Cazzy.  My wife is on this new seafood kick and i'm trying my best to find things that don't tast like seafood    

This looks great even if it didn't originally eat grass.

burr_baby33

Thanks a lot guys.  Sounds perfect for halibut since it can quickly dry out if left on a couple minutes too long...pretty trickey and not very forgiving.

LongboardR

Wow! I love how Chilean Sea Bass has a translucent appearance when raw. Excellent fish and nicely done!

cazzy

I actually cooked it raised direct nola...granted it was about 3 inches above the felt since I used my adj rig.  I pretty much only cook brisket, butt, ribs indirect.  I didn't list pizza because I haven't done one yet.

@Mickey Give the pouch a whirl.  I've done Tilapia in a pouch a few times and it comes out great every time.  I didn't think about doing it with the sea bass until LS and Nola pointed it out.  I'm glad I did because the results were fabulous.

cazzy

Thanks again to all that offered suggestions in my other thread.  Love this board!

travisstrick

I have some amberjack that needs to be cooked. I think I'll try a pouch. Great thread.

TUTTLE871

The Plating looks awesome. I am in Awe.

cazzy

TUTTLE871 said:

The Plating looks awesome. I am in Awe.

Nah...it was a good camera angle lol