Miso Glazed Chilean Sea Bass Recipe (2024)

FAQs

How do you know when Chilean sea bass is cooked? ›

Your Sea Bass is done when it reaches an internal temperature of 140 degrees F (per USDA recommendations). Plate and squeeze half a lemon over and let portion rest for about 3 minutes, then you are ready to enjoy.

With its flaky texture and rich, buttery flavour, Chilean sea bass is one of the most prized varieties of sea bass, commanding top prices at fine-dining restaurants around the world.

Don't worry about removing the skin: Chilean sea bass skin is thin and tasty, so there's no need to remove it for this recipe. Use an instant-read thermometer: One of the best ways to cook any animal protein properly without undercooking or overcooking it is to use a thermometer to test it.

Pan-fry. Heat a little olive oil and butter in a pan and add the fillets skin-side down. Cook for 2-3 minutes each side, until it's completely cooked through and opaque, and can be flaked with a fork.

Place an oiled broiler rack over a baking sheet and preheat the over to 425 degrees F. Pat the fish dry and season with salt and pepper. Place the fish on the broiler rack. Bake for about 13 to 15 minutes until the internal temperature reaches 145 degrees F.

Whether this is your first time cooking sea bass or you're just looking to perfect your skills, keep these tips in mind. Don't overcook the fish. Sea bass and Chilean sea bass cook quickly and baking it too long can dry it out. The fish is ready when the flesh flakes easily.

Like many other white fish, Chilean sea bass is a low-calorie, protein-dense fish. However, it also has high levels of mercury. The Environmental Defense Fund recommends adults only consume two portions of Chilean sea bass each month and children only eat one portion each month due to the concerning levels of mercury.

Surprise, surprise — it's not really a bass! This is a regular sea bass. Absolutely no relation to its Chilean namesake. Scientifically known as Dissostichus eleginoides, Chilean sea bass is a deep-water species found in the Southern Hemisphere ocean waters near and around Antarctica.

Also called Patagonian toothfish, the Chilean sea bass is one of the most sought-after fish in the world. The once-obscure fish became a culinary celebrity during the 1990s.

No matter where you catch them, bass benefit from an overnight saltwater brine in the fridge. This seasons them and firms the meat. My general ratio is 2 tablespoons of kosher salt to 1 quart of water.

Do you need to descale Chilean sea bass? ›

If you bought your sea bass from a fishmonger, they may have already removed the scales from the fish. If that's the case, skip this step. Go easy as you remove the scales; if you go too quickly, they may fly off the fish and make a mess. Make sure you remove all the scales on both sides of the fish.

Pan-frying is a simple but delicious way to cook sea bass – it only takes a few minutes and crisping up the skin adds flavour and texture to the finished dish.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod. Refreshed fillets should be shiny and resilient. Frozen product shouldn't have freezer burn or discoloration.

Any harmful bacteria will be on the outside of the fish, and not in the middle. So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat.