Any ideas on how I should cook chilean sea bass?

Answer 1

here it is..

Chilean Sea Bass Recipe

Ingredients:
4 fillets Chilean Sea Bass
2 limes
3 cups vegetable broth (no salt)
Dry white wine
Tomato Basic Sauce
1 tablespoon whipping cream
salt and pepper to taste

Directions:

Clean fillets thoroughly and pat dry. Squeeze lime juice over fish. Pour broth into a large skillet. Bring to simmer then add fish. Cover and let simmer 10-25 minutes, depending on thickness of fish. To test if fish is done, pull meat away with a fork. It should be flaky and tender when done.

Remove fish from pan and keep warm. Deglaze pan with a little white wine. Turn heat to high and then add 1.5 cups of Tomato Basic sauce. Simmer until hot. Stir in dollop of cream and salt and pepper to taste. Pour half of sauce on platter. Place fillets on top. Pour remaining sauce over fish and serve.

This recipe for Chilean Sea Bass serves/makes 4

Answer 2

"With its high fat content, Chilean sea bass is well suited to dry-heat cooking methods such as broiling, grilling, and sauteing. One variation on the last technique that shows up a lot on restaurant menus is searing -- cooking thick cuts in a hot skillet to crust the exterior and finishing them in a hot oven, where they cook by radiant heat as well as conducted heat from the skillet" http://www.sallys-place.com/food/columns/harlow/sea_bass.htm

some recipes:
http://southernfood.about.com/od/moreseafood/r/bl51027a.htm
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_10132,00.html
http://www.italiancookingandliving.com/recipes/archive/249-Sauteed-Chilean-Sea-Bass-and-Spinach.html
http://www.reluctantgourmet.com/prseabas.htm

Answer 3

Umm sounds good. You could lightly bread and quick fry it on the stove. Crunchy outside, moist inside.

Answer 4

You could grill it and top it with a nice salsa, like black bean and corn, or pineapple (grilled) and mango.

Answer 5

TRY THESE RECIPES...........

Seared Sea Chilean Bass with Artichokes-Leek-Vinegar Reduction Yukon Gold Country Mash

BASS WITH ARTICHOKES


4 (7-ounce) pieces chilean sea bass, skin off
8 baby or 4 small artichokes
Canola oil to cook
2 tablespoons minced garlic
1/2 tablespoon ginger, julienned
2 leeks, white part julienned, washed well
Salt and black pepper to taste
12 cherry tomatoes, cut in half
3/4 cup balsamic vinegar
3 tablespoons Chinese black vinegar
2 to 3 tablespoons butter
Salt and black pepper to taste
1/4 cup chive batons, 1/2-inch

To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.

YUKON GOLD COUNTRY MASH:
6 large yukon gold potatoes, washed, un-peeled, quartered
Canola oil to cook
2 tablespoons minced garlic
1/2 tablespoon minced thyme
1 1/2 cups heavy cream
3 ounces butter
Salt and pepper to taste

In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.
PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives
==============================================
Chinese Fire Pot with Fish Balls

This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for 8 to 12 people, depending on appetite and cultural origin, i.e. we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry!


You can add other seafood, meats and vegetables. This is what the Tsai family ate:
2 pounds flank steak, sliced thinly against the grain
2 pounds chicken breast, thinly sliced
1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 pounds bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped
2 quarts chicken stock
1 pound shiitake mushrooms, de-stemmed
Boiling water
For the table, jars/small bottles of the following to make your own dipping sauce:
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
Thin soy sauce
2 cups chopped scallions
2 cups chopped cilantro
Eggs (optional)

Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.

EQUIMENT NEEDED:
Electric wok to keep cooking liquid boiling
Small Chinese strainers
Rice bowls and side plates
Chopsticks
Chinese spoons
Spoons for all of the above condiments
Huge appetite

FISH BALLS:
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions

In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool

I HOPE THESE WORK OUT FOR YOU, THEIR VERY DELICIOUS, ENJOY!!

Answer 6

http://www.cdkitchen.com/recipes/recs/433/Chilean_Sea_Bass13493.shtml

http://www.forkandbottle.com/cooking/recipes/chilean_sea_bass.htm