Chilean Sea bass チリアン・シーバス

 We eat lots of fish. When we lived in California many years ago, we really liked  “Chilean sea bass” which is buttery moist yet flakey and very difficult to overcook and make dry. Then we learned the real name of this fish is ‘Patagonian toothfish” and, at that time, that the fish was frequently illegally poached. So we stopped buying it and forgot about it for a long time. Then, my wife found Chilean sea bass available at Vital Choice which came from MSC (Marine Stewardship Council) -certified sustainable fishery. We remembered how wonderful it was and ordered it, although  it was a bit on the expensive side.

Digression alert: “Chilean sea bass” is said to be the most popular in US, and EU as well as in Japan. (Although when I was in Japan I did not know about this fish.) In Japan, this imported fish is reportedly called “mero” メロ or “ginmutsu” ギンムツ.

The fish was as wonderful as we remembered. Actually the first time I cooked this fish, I did not take a picture. So, I made the same dish a second time in an identical fashion. This was simply sautéed in butter with a caper lemon butter sauce. The sides were  cauliflower purée and haricot vert (pre-blanched) and Campari tomato (skinned) sautéed in butter. Everything went well together but the combination of cauliflower puree and Chilean sea bass was sublime.

Ingredients (2 servings):
2 4oz frozen Chilean sea bass, thawed, seasoned with salt and pepper

For Caper lemon butter sauce
2 tsp pickled capers (from a jar)
1 tbs unsalted butter
1 tsp lemon juice (half lemon)

Directions:
Cook the filets in melted butter on medium flame, turn once after 5 minutes and cook another 5 minutes (I put on the lid since one of the filets was rather thick)
Once cooked, set aside on a plate
In the same pan add the butter. capers and lemon juice and quickly warm them up then pour over the filets

We also served small slices of mini-baguette I baked to soak up the sauce. The fish is buttery, flakey but moist. Somehow it went so well with the cauliflower puree. The green beans can be “a hit” (nicely crunchy after few minutes of steaming) or “a miss” (fibrous skin no matter how you cook) but this one was definitely “a hit”.