Toothfish Recipe or Chilean Sea Bass Recipe includes a silky lemon and shallot buerre blanc sauce, which flavors the sea bass wonderfully. Feel free to serve the fish only if you like or use another type of sauce. A simple lemon butter sauce is another good option, or drizzle the fish with a Parmesan cream sauce . Serve Chilean sea bass with mashed peas , potatoes , or buttered rice or pasta to soak up the sauce.
How to prepare Toothfish Recipe?
Toothfish Recipe (Chilean Sea Bass Recipe)Cuisine: MainDifficulty: Easy
For the fish:
4 Chilean sea bass fillets about 6 ounces each
kosher salt , to taste
black pepper , to taste
Creole seasoning or seasoned salt, to taste
For the Buerre Blanc lemon:
1/4 cup dry white wine
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons minced shallots
1 tablespoon lemon juice , or more to taste
1 teaspoon lemon zest
1 tablespoon heavy cream
6 tablespoons cold butter , cut into 1-inch pieces
- Gather the ingredients.
- Preheat oven to 425 F.
- Grease a roasting pan and rack or baking sheet with olive oil.
- Lightly sprinkle the sea bass fillets with kosher salt, pepper, and Creole seasoning.
- Place the Chilean sea bass on the greased grill, skin side down.
- Bake the fish fillets at 425 F for about 15 to 20 minutes, depending on the thickness of the fillets. The fish is done when the temperature reaches 145 F on an instant read thermometer inserted into the center of a fillet.
- While the fish is baking, prepare the lemon buerre blanc sauce.
- In a saucepan, combine the dry white wine, white wine vinegar, and chopped shallots.
- Bring the mixture to a simmer and cook until it reduces to about 2 tablespoons.
- Add the lemon juice, zest, and heavy cream.
- Remove the pan from the heat and mix in 1 piece of butter.
- Bring it back to a simmer and continue beating until the butter is almost melted.
- Continue with the remaining chunks of butter until all are incorporated.
- Taste and add salt and pepper as needed. Beat until well blended. If the sauce is too hot or too cold it may separate, so keep it warm, at least 80 F but no more than 135 F, until serving time.
- Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc.
- Serve and enjoy!
The Chilean Sea Bass Fish (toothfish) is a deep-sea fish also known by the less attractive name “toothfish” and is caught in ocean waters around Antarctica. Most of the Chilean seabass is managed responsibly, but there are still some areas where it is overfished. If you are not sure, ask the seller if they know if the fish was caught legally or not. Demand and the resulting overfishing mean that Chilean seabass tends to be relatively expensive, but its mild flavor and delicious texture make it well worth the price.
Chilean sea bass is white fish rich in omega-3 fatty acids with a unique texture in large flakes and a mild flavor. The healthy fat makes the fish a little easier to cook because it won’t get tough like other fillets if it’s a little overcooked.
Toothfish are quite unique. When filleted it is a solid piece of flesh, which is sweet in flavour and highly prized. One valuable characteristic is that the flesh contains a high level of Omega-3 fatty acids that are released when cooked. Omega-3 fatty acids have become recognised for their health benefits.
Scientific name: Dissostichus eleginoides
Other names: Chilean sea bass
Description: Patagonian toothfish are large, slender fish with a broad head. The body is brownish-grey and covered in large smooth scales. The pectoral fins are large and fan-like. Patagonian toothfish have two dorsal fins, with the first being spiny.
Size (length and weight): Up to about 2 metres in length and 200 kg. Females grow larger than males.
Life span: Up to 50 years.
Habitat: Patagonian toothfish are a deepwater species that inhabits waters on seamounts and continental shelves. They are found at depths of 50‑3000 metres, with adults commonly being found at depths of 750-1000 metres. Juveniles remain pelagic for about year before gradually migrate into deeper waters as they mature. Adults are generally solitary, and relatively sedentary.
Prey: Cephalopods, crustaceans and benthopelagic fish.
Predators: Sperm whales, colossal squid and elephant seals.
Reproduction: Female Patagonian toothfish reach reproductive maturity at about 9 years of age, with most males maturing slightly earlier. Spawning occurs during winter at depths of about 1000 metres on the continental slope. Patagonian toothfish have low fecundity and slow development. Females produce 48 000‑500 000 eggs per spawning season. The eggs are large and are thought to hatch in October-December.
Other notes: Toothfish are named for the sharp teeth on their upper jaw. The name ‘Chilean seabass’ was invented by a fish wholesaler in 1977 looking for a name that would be attractive to the American market.
Why is Patagonian toothfish called Chilean sea bass?
The name “Chilean sea bass” was coined in 1977 to try to make the Patagonian toothfish more attractive to seafood consumers. 3. The slow reproductive rate and long lifespan of the Patagonian toothfish make it particularly vulnerable to overfishing.
What does Patagonian toothfish taste like?
It’s very dense and very oily and has a huge amount of flavour,” said Stefano Manfredi from Balla at The Star in Sydney. “It’s almost like bar cod, that sort of denseness, and in terms of flavour it’s similar to the oily fish like mackerel.
Is Patagonian toothfish the same as Chilean sea bass?
Although Chilean sea bass is from the waters near Chile and is technically a sea bass, it’s real name is Patagonian toothfish.