Chilean Sea Bass
Chilean sea bass features a rich, buttery flavor with a melt-in-your-mouth texture. It has snow-white, large, and tender flakes that make it feel luxurious, often compared to a decadent version of cod or halibut.
Because it comes from the icy, deep waters of the Southern Ocean near Antarctica, it develops a high concentration of natural oils and healthy fats. This high fat content makes the fish exceptionally forgiving and difficult to overcook, ensuring it stays incredibly moist inside. 8-9 oz. center cut portions, skinless / boneless and chem free.
Best Method: Pan-Seared Chilean Sea Bass
1. Thaw completely.
Thaw in the refrigerator overnight. Pat the fillets completely dry with paper towels.
2. Season the fish.
Brush lightly with olive oil. Season both sides with salt, pepper, garlic powder, and a little paprika.
3. Heat the pan.
Place a nonstick or cast iron skillet over medium-high heat. Add a small amount of avocado oil or olive oil.
4. Sear the first side.
Place the sea bass in the pan and cook 4–5 minutes without moving it. You want a deep golden crust.
5. Flip carefully.
Turn the fish over and cook another 3–4 minutes.
6. Add butter.
Lower the heat slightly. Add butter, minced garlic, and fresh lemon juice.
7. Baste the fish.
Spoon the butter over the sea bass continuously for 1–2 minutes.
8. Check temperature.
Cook until the thickest part reaches 130–135°F. The fish should flake easily with a fork.
9. Rest briefly.
Let rest for 2–3 minutes.
10. Finish and serve.
Top with fresh parsley and a squeeze of lemon.
Important: Chilean sea bass is naturally rich and buttery. Don't overcook it. Once it starts flaking and reaches about 130–135°F, pull it off the heat. It will continue cooking as it rests and stay moist and tender.
