My husband and I love Chilean sea bass but it is so expensive. At Isaacson & Stein fish company it cost about $18 a pound. I usually get a medium size piece which is a little shy of a pound. However, if we were to go to our favorite fish restaurant, a Chilean sea bass dish would cost about $30 per person, so cooking it at home is a deal. My favorite Chilean sea bass recipe is from Cooking Light but I now have started to use another a glaze which is much quicker.
Broiled Sea Bass with Pineapple Chili Basil Glaze
Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place the fillets on a broiler pan coated with cooking spray; broil 5 to 9 minutes. Remove from oven; brush fillets evenly with glaze. Return to oven; broil for an additional 5 minutes or until the fish flakes easily when tested with a fork.
- 3 tablespoons pineapple preserve
2 tablespoons rice vinegar
- 1 teaspoon chopped fresh or 1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
1 garlic clove, minced
3/4 teaspoon salt, divided
4 (6-ounce) sea bass or other firm white fish fillets (about 1 inch thick)
1/4 teaspoon black pepper
When I don't have pineapple preserve, I glaze my fish with World Harbors Jamaican style jerk marinade. It has a sweet and spicy taste which is great for ribs, fish and chicken.
Have you ever eaten Chilean sea bass and would you pay this much for fish?