Chilean sea bass is a type of fish that can live an extended period of time and it feeds on a variety of different shellfish, helping to add to its total weight of approximately 200 pounds. The fish is extremely meaty and has a relatively mild flavor that is complimentary to a variety of different seasonings and sauces, when cooked correctly.
About the Fish
This particular type of fish has white meat and has a high fat content, making it simple to cook. If you are able to sear the outside flesh, you will be able to caramelize it so that it has a richer flavor. With that being said, you can also use slow cooking methods due to the fact that the meat is so dense. You can also take advantage of sautéing and stewing.
Grilling and Broiling Chilean Sea Bass
The majority of home cooks prefer to broil or grill this particular type of fish due to the fact that it is the most effective method for cooking it. It is imperative that you keep the inside of the fish moist to ensure that it doesn’t become too flaky or dry and this can be achieved by using butter or olive oil on the surface.
Step 1: Brush the Chilean sea bass with olive oil or melted butter.
Step 2: Season with chosen seasoning (salt and pepper works quite well).
Step 3: Brush the grill that you are using with butter or olive oil.
Step 4: Grill the sea bass for approximately 3 minutes on each side until the outside is brown and the inner meat is relatively translucent.
Another popular method for cooking Chilean sea bass is to pan fry it, which is also convenient for individuals who aren’t particularly interested in using a grill. Pan frying allows it to preserve the flavor of the fish.
Step 1: Preheat your skillet and brush with olive oil.
Step 2: Season the Chilean sea bass to your preferred taste.
Step 3: Cook the sea bass on each side for approximately 3 minutes or until it can easily be lifted off of the pan.
Step 4: For added flavor, create what is known as a “pan sauce” by adding white wine to the remnants of the fish and once the fish is cooked, drizzle it on top. This helps to eliminate the need for extra sauces.