A number of years ago, a good friend gave me a fantastic Chilean sea bass (Patagonian tooth Fish) recipe. This odd fish, which I’d been delighted to savor for the first time during a business trip in Las Vegas, had left me eager to locate & try to cook up at home.
For good reason, this fish isn’t cheap. It only prospers in the southern hemisphere, which means it has to travel a long way to America’s kitchens. When the fillet is raw, the texture is very tough. Once cooked, this fish’s meat is “like buttah“.
My sister asked me for this recipe recently, and I figured the world deserves great food! =}
Ingredients:
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1 to 1½ pound of Chilean sea bass (enough for about 4 people)
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½ cup of low sodium soy sauce
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3 garlic cloves, pressed or chopped
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2 tablespoons of olive oil
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Freshly squeezed juice from 2 limes
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4 tablespoons of fresh chopped cilantro
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6″ piece of ginger root, chopped or grated (use a potato peeler to remove skin first)
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This dish goes well with steamed vegetables, white rice, or bread. If you like wine with your meal, pick your favorite white
Directions:
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In a blender, mix well the following ingredients:
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soy sauce
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garlic
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olive oil
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lime juice
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cilantro
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ginger
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Preheat the oven at 350° F. Place the blended mixture in a container with the Sea Bass, allow it to marinate in the refrigerator for 15 minutes, then remove the fish from the marinate
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In a 9″x9″ baking dish, place some of the marinate into it (just enough to coat the bottom), then place the fish in the dish, then bit of marinate on top of the fish
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Bake the fish at 350° F for 30 minutes
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Server the fish with a bit of the marinate on top, or on the side, however you prefer