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Chilean Sea Bass

eggaholiceggaholic Posts: 309
edited 12:34AM in EggHead Forum
Hi All,
I find myself in possession of a whole Chilean Sea Bass,and although I have Egged a lot of Salmon,Halibut and Tuna,this is totally new to me.
If anybody has any experience with this species they can share,I would be very grateful.
Thanks in Advance


  • Wise OneWise One Posts: 2,645
    Eggaholic, I've eaten it and it is good but don't know that much about it. Try this link though and tell us how it turns out.

    [ul][li]Chilean Sea Bass[/ul]
  • Nature BoyNature Boy Posts: 8,523
    It is a wonderful fish, though I understand it is becoming endangered so I have been avoiding buying it. If you already have some, it is a lot like halibut. A nice sweet mild white-fleshed fish. Cook it like you cook your halibut, and you are in for a treat!
    Twitter: @dizzypigbbq
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  • eggaholiceggaholic Posts: 309
    Nature Boy,
    Thanks for the info. A buddy of mine is in the seafood industry and sent me home with the fish one day. He also indicated they were becoming endangered.
    Thanks again,

  • eggaholiceggaholic Posts: 309
    Wise One,
    Thanks for the link, it helps a lot.
    I am still in the planning stages but will post results as soon as the deed is done.
    Thanks again,

  • StogieStogie Posts: 279
    Eggaholic,[p]I have tried it only once and used this recipe. Very good white meat.[p]Stogie[p]Indian Sea Bass [p]4, 6 ounce Sea bass, fillets
    2 tablespoon(s) Olive oil, virgin
    2 teaspoon(s) Lemon juice
    1 teaspoon Ginger, fresh, chopped
    1/2 teaspoon Garlic, minced
    1/2 teaspoon Turmeric
    1/2 teaspoon Chili powder
    1/2 teaspoon Cumin powder
    1/2 teaspoon Kosher (coarse) salt
    1/4 teaspoon Black pepper, coarsely ground
    1/4 teaspoon Cayenne pepper[p]PREPARATION:
    Combine marinade ingredients.[p]Cover fish with marinade and refrigerate for 30 minutes.[p]Remove from marinade and coat each side with oil.[p]Grill over direct high heat for about 5-7 minutes TOTAL, turning once about halfway through.

  • eggaholiceggaholic Posts: 309
    Thanks for the reply, it looks like a good mix of ingredients.[p]I'm going to thaw it out and Egg it as soon as my wife's appetite comes back, she has the flu.[p]Regards, Brian

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