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Chilean sea bass recipe wanted

HaggisHaggis Posts: 998
edited 7:21PM in EggHead Forum
Does anyone have a good recipe for Chilean sea bass?

For those not familiar - these are large white flesh fish but lacking any strong flavor. They are often sold/served in pieces roughly the size of a beef filet mignon.


  • BENTEBENTE Posts: 8,337
    here you go

    Sea Bass, Chilean

    1 8oz Chilean Sea Bass filet
    10 med shrimp (peeled and deveined)
    1/3 cup cream

    1 In a hot All Clad skillet add about 3 teaspoons of oil.
    2 Swirl oil all over pan surface.
    3 Season seabass with salt and pepper.
    4 Place the filet into the pan and begin to sear.
    5 Sear about 1-1 1/2 minutes a side.
    6 Turn and place into a preheated 350 overn.Cook about 12-15 minutes if it is a thick piece.
    7 Remove from the oven (use a mitt, the handle is hot).
    8 Remove fish to a plate and cover.
    9 In the same skillet add about 1 cup of wine to deglaze.
    10 When the wine is almost evaporated add the cream and tarragon (tear into smaller picecs if you like).
    11 Add the shrimp and continue to cook until shrimp are cooked and sauce thickens.
    12 Ladle on the tarragon shrimp sauce onto the Chilean Seabass

    Servings: 1

    Recipe Type
    Main Dish, Seafood

    Recipe Source
    Source: Chef and The Fat Man

    happy eggin


    Anderson S.C.

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  • if you have oriental steaming baskets and a wok you can do my steamed thing. .. .its fantastic. .. basically in the cold wok put 3 parts sweet sherry to 1 part soy sauce. .. run cold water all over your steamer baskets (keeps them from burning in your egg). . . lay a bed of spinach leaves in each basket. .. put the fish pieces on the spinach leaves. . .lays some finely sliced slivers of ginger and scallion on top of each piece of fish. . .put the top on the baskets. .. fire up a load of lump. .. . set the baskets in the cold wok and set the wok in the egg over the hot fire. ...close the dome ... check it after about 10 minutes. . .if the liquid is evaporating in the wok, add some more sherry to the wok. . . should take about 15 to 20 minutes for the fish to be completely done .. . serve the fish with the spinach in big shallow bowls with some of the sherry/soy sauce 'broth' from the wok over it ...fantastic. . .one of the best things i've ever made. .. .
  • HaggisHaggis Posts: 998
    Does it have to be an All-Clad skillet?


    Thanks for the suggestion!
  • HaggisHaggis Posts: 998
    Thanks, Max!

    I think you might recall that my spouse is Chinese - this recipe is similar to some she uses regularly.
  • HaggisHaggis Posts: 998
    Thanks, Max!

    I think you might recall that my spouse is Chinese - this recipe is similar to some she uses regularly.
  • Some people love it with a ragout of Spotted Owl. Just kidding. Chilean Sea Bass ( Patagonian Tooth Fish) has been overfished to the critical stage. While the texture is superb, I stopped using it or ordering it out several years ago. Please pick a fish from a more stable population. Thanks! Janet
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