I picked up a coupe of nice chucks of Chilean Sea Bass (Patagonian Toothfish one ugly assed fish!!!) from Fresh Market today. Thinking about pan searing it and doing a light white wine sauce with it.
Any other ideas that i might consider?
Wife had something like this in a restaurant a few weeks ago and thought it might be fun to try at home.
TIA
That should work well. Pan roasting is also a consideration, if the pieces are fairly thick - this fish is also so oily-rich that oven broiling works, and the top browns beautifully despite not using oil or butter.
With these types of fish I like to cook as above then top with a fresh salsa made from tomatoes, garlic, green onions and lemon juice. Not a great time for tomatoes right now, of course…
Though I have no love for this fish, a mango salsa would work.
I prefer to wait for this guy to hit the market (wild only, of course).
Are they ill-tempered Sea Bass?