Chilean sea bass is not a dish I prepare often. As a matter of fact, this was the first time I prepared it at home. In the past I have enjoyed it at a few restaurants. Ok, maybe twice in my whole life! It is typically only available and higher end restaurants and can be a bit pricey. That diehard foodie in me wanted to attempt a recipe and I just happened to have some al pastor adobo in my refrigerator. It was on!
Pardon our appearance as we are experiencing technical difficulties!
Less than two weeks ago, I happened to discover that all of the video links on my blog were broken! Meaning, the videos were gone! Not even a clickable link unless I went in to fix it. I was stressed out of my mind going back and forth with the techs and hosting service. After many emails they concluded that it looks like the problem is coming from the video making site. Unfortunately, they insist it’s something on my end. Not very helpful and very upsetting. Do to this, I will have to reload all of the videos for the past 4-5 years using YouTube. I appreciate your patience.
In the meantime, things could always be worse, right?
After a few days, I calmed down a bit and had to write it off as a big learning experience. I am determined to continue sharing eye catching videos of dishes like this tasty Chilean sea bass in adobo with you all! The cooking method I used for this recipe is a bit more time consuming and precise. But it will ensure that the fish is not overcooked and perfectly flaky. Of course I want to share delicious recipes with you, but I also want to teach you new techniques, as well as old school cooking techniques as we go.
Some facts about Chilean sea bass
Chilean sea bass is from the waters near Chile and is technically a sea bass, it’s real name is Patagonian toothfish. It runs about $30 a pound, which makes it considerably more expensive than other white fish. Chilean sea bass is low calorie protein dense fish. However, it also has high levels of mercury. The Environmental Defense Fund recommends adults only consume two portions of Chilean sea bass each month and children only eat one portion each month due to the concerning levels of mercury. Sablefish is a delicious substitute for the sea bass. Source Martha Stewart website
Even if this particular fish is not an option for you, I encourage you to try the cooking method with a thick piece of black cod or sablefish. Find the original al pastor adobo recipe below.
Chilean Sea Bass
Ingredients
- 1.25 lbs. Chilean Sea Bass substitute with thick black cod or sablefish
- Salt and Pepper, to tatse
- ½ c al pastor adobo or your favorite red chile adobo see notes
- 5 tbsps. unsalted butter
- 2 tbsps. olive oil
- 4 cloves of garlic sliced or minced
- Juice of 1 large lemon
- 1/3- 1/2 tsp. red pepper flakes
- 1/2 tsp chile lime seasoning
- 3 tbsps. parsley finely chopped
- 1/4 c Mexican lager beer tequila or white wine, optional
Instructions
- I suggest slicing the fish in half because one side is not as thick. If it is even all the way through, leave it as it is. Season all sides lightly with salt and pepper. Coat generously with the adobo. Cover and let it marinate and refrigerate for 2-3 hours.
- Thirty minutes before cooking, remove the fish from the refrigerator and let it come to room temperature.
- When ready, preheat the oven to 400 degrees F. Add 2 tbsps. of butter and 2 tbsps. of oil to an oven safe skillet. Preheat at medium heat until the butter melts and the oil is hot. Sear the fish skin side up for 4 minutes on the first side. Flip over and sear for 2 minutes.
- Transfer the entire skillet to the preheated oven onto the middle rack. You will finish cooking the fish in the oven for 10-16 minutes or until the internal temperature reaches 145 degrees F. The smaller piece was ready after 8 minutes. The larger piece reached 145 degrees after 17 minutes. The cook time really depends on the thickness of the fish. It’s best to start reading the temperature after 8 minutes if the piece is not too thick.
- When ready, remove the fish from the skillet and transfer it to a covered baking dish. In that same skillet at heat below medium add the remaining butter. Add the garlic and red pepper flakes. Sauté for 1 minute. Add lemon juice and beer. Stir well to combine. Season to taste with salt and pepper. Mix in the chile lime seasoning. Add the parsley and then mix in the beer. Stir well to combine. Cook for 2 minutes. Plate the fish and then pour the lemon garlic sauce from the skillet over the fish. Serve right away.
Notes
3 chile guajillo, cleaned and softened in simmering water
1 large chipotle in adobo
1 tbsp. adobo from chipotles
1 1/2 oz achiote paste
¼ small onion
2 cloves of garlic
2 tbsps. apple cider vinegar
2 cups of water
Salt and pepper, to taste
Blend all the ingredients on high until smooth. Taste for salt. Best if prepared a few days ahead.
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