Chilean sea bass is not really a bass. It is technically a Patagonian toothfish. You will see this sold in fillets and cuts at the store rather than as a whole fish because the fish are often 20 pounds or more. Unlike lean cod or pollock, Chilean sea bass has more fat in it and it should be cooked in ways which do not add more oil to the dish. These include grilling, broiling, sauteeing, and blackening. Grilling is one of the easiest among these to cook Chilean sea bass. This recipe serves two people, but you can double it if needed.
Things You'll Need
1 lb. Chilean sea bass
2 tbsp. bottled marinade (any flavor)
Put the fish under water to rinse it off. Slice it into four 4-oz. fillets.
Put the fish fillets and the marinade into a bowl and turn the fish to completely cover them on all sides with the marinade.
Oil the grill grates by brushing oil on with a grill brush or paper towels. Heat the grill to medium-high.
Remove the fish from the marinade and place the fillets directly onto the grill. Cook for 8 minutes.
Use a spatula to carefully flip the fillets to cook for a final 8 minutes or until the fish is opaque and flakes with a fork.
You can also make this dish under the broiler by placing the marinaded fish on a broiling pan under the broiler on high for 15 minutes, turning the fish halfway through cooking.