Photo of Last Night's Salad

[brienze]

Comments

[kampachi]

Chilean sea bass is very slow growing and I would avoid eating them as they are prone to overfishing.

I love black cod/sablefish as a substitute - very rich and meaty.

http://www.mbayaq.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=6

[brienze]

Leaving aside any socio-political intentions, I've never seen either of your suggested fishes at my grocery store (or I'd be happy to try them, too). Here in the middle of Texas we're grateful for any fish that makes it to us looking like it's been handled with care and isn't halfway to rotting already.

[kampachi]

Apologies! I didnt get that you had already bought em - just thought that you were asking what you should do with em to see if you wanted to buy em :)

I love broiling meaty white fish (halibut, striped bass, sea bass etc). Some standbys:

Marinate in olive oil, minced thyme, orange zest, salt/pepper, garlic slivers.

Marinate in white miso, sugar, rice wine vinegar.

Lightly drizzle olive oil and slather on some pesto.

Broil until the meat is no longer opaque and pulls apart easily with a knife.

[brienze]

There's been another vote for miso, too, and several suggestions that sound yummy... I think I'm going to cut my two steaks into four 4oz portions, so I can try different things with what I have.

It's neat that none of your ideas have olives... the only thing I'd really heard of for Chilean sea bass is a Spanish-inspired tomato/olive tapenade type sauce (good on white fish in general, I think), but we're not big olive fans here.

Off to organize my "tasting menu". =)

[brienze]

That sounds yummy, but I don't think I'm brave enough to try making it myself. I've always thought scallop ceviche might be a good starter dish, since it's pretty easy to tell when a scallop's texture has morphed into what it should be. Thanks for the idea though!

[the_canals]

i don't disagree with the above comment, but it's clear you've already purchased them, and it's delicious, so let's get to the question at hand (how to cook them).

the one and only time i've ever cooked chilean sea bass, i brushed it with a really thin layer of olive oil, seasoned it with salt and pepper, covered it with fennel, meyer lemons and basil, and wrapped it in parchment paper to bake in the oven. i cooked one pound and it took about fifteen minutes, if i remember correctly.

[brienze]

Ooh, I like fennel, and the hubby will eat just about anything with lemon on it. This is a definite possibility!

[papayamessiah]

i also have to mention sustainable fishing.. for a more localized list of what's recommended for your area (central US), check out this table:

http://www.mbayaq.org/cr/SeafoodWatch/web/sfw_regional.aspx?region_id=6

you've already bought the fish, so i guess we should just make sure that at this point it doesn't go to waste. jamie oliver has a recipe where you pound rosemary, garlic, salt, and pepper in a mortar & pestle until it's all mushy, then rub it over skewers of chunks of halibut or seabass skewered between pieces of bread. now wrap some pancetta around those skewers and roast in a hot oven until the fish is cooked. yum!

[brienze]

I think I saw that episode, and yeah, it looked fantastic! I've been thinking that the two steaks I bought for my husband and I really are too much (about 8 oz each), and with sides we could just share one. I think I'll cut up the other to make these skewers for a second meal. If only I'd gotten around to actually planting that rosemary bush in my backyard (they're a common landscape plant around here, and I'd be tempted to nip over to the elementary school and trim a few stalks, but you never know what's been sprayed on them).

Thanks for the suggestion!

[theora]

That site is really useful, thanks!

[the_sybil]

My husband had sea bass marinated in miso last night at a restaurant, and it was incredible. Just an idea.

[brienze]

There's been another vote for miso, too. Definitely something to consider, thanks!