BQ92 said:

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A friend did it in a paper bag in the dishwasher. It was amazing

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FIDO*98* said:

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I liked to keep it simple by searing and then pan roasting. I prefer Avocado oil for the sear and you'll want to baste it in the oven once or twice. Serve it with a lemon burre blanc.

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BQ92 said:

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A friend did it in a paper bag in the dishwasher. It was amazing

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RebelgentlemenE2 said:

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BQ92 said:

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A friend did it in a paper bag in the dishwasher. It was amazing

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Sounds like you are intimately famliar with the process.

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BMX Bandit said:

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HTownAg98 said:

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You are free to make your own ethical decisions about this, but I would suggest you switch to a different fish. Depending on who you listen to, this particular fishery is overfished, and if we don't stop eating them, there won't be any left in the very near future. Alaskan halibut is a good alternative.

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Better eat them now because they will be all gone soon!

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FIDO*98* said:

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I actually had something similar to your response typed out on my original reply, but, decided to let it go and play nice for a change.

Long before I went plant based, I let go of Patagonian Toothfish.

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NColoradoAG said:

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Snowball said:

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A while ago, I had the opportunity to head down near Costa Rica to Isla Nublar. There was a new development opening there.

The owner had an amazing culinary team on site there that was headed by Chef Alejandro (wish i could remember his last name.)

Anyway, the visit was terrible and will never visit again (Long story), but the Chilean Seabass we ate was fantastic. Recipe below.

Serves 4

• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 shallots, minced
• 4 sprigs thyme
• cup chopped red bell peppers
• 4 tbsp white wine
• cup chicken stock
• 2-3 tbsp cream
• salt and pepper
• 15 oz chilean sea bass steak or 4 fillets/4oz each
• all purpose flour, for dusting
• 1 bunch green beans, cleaned
• 2 medium carrots, peeled
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tbsp honey

INSTRUCTIONS
[ol]

Shred peeled carrots with a shredder or with a knife. You can easily do this by first peeling the carrots with a peeler, stack, and then slice it thinly with your knife. Toss with lemon juice, olive oil, and honey. Season with salt and pepper. Set aside. For more acid, feel free to add 1 tbsp of dijon mustard.

In a sauce pan, add your oil, butter, thyme, and shallots on medium heat. Saute until soft and then add chopped peppers. Cook for 5 minutes and then add the white wine and cook for 1 minute. Add the chicken stock. Cook for another 3-5 minutes on medium high heat and add cream to finish. Season with salt and pepper. Take out the stalk of the thyme out and set aside.

Bring a pot of water to a boil. Blanch your green beans for a 3-4 minutes until tender. Shock in ice bath to stop the cooking. Drain and season. Set aside.

Heat a large pan over medium high heat. Add enough oil to cover the bottom of the pan. Season the sea bass with salt and pepper. Lightly dust with all purpose flour. Once the pan is hot, carefully lay it down in the hot pan. Depending on the thickness of your fish, the time will vary. Turn the fish after cooking it for approximately 3-4 minutes on each side. The fish should be golden and firm to the touch. Let it rest before slicing it.

Arrange the sauce on the bottom of the plate with the fish and beans beautifully layered on top. Finish with the carrot salad. A great substitute would be some fried sweet potatoes.

[/ol]
Pic below from the meal prepared by Chef Alejandro

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Looks like they spared no expense

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FIDO*98* said:

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I actually had something similar to your response typed out on my original reply, but, decided to let it go and play nice for a change.

Long before I went plant based, I let go of Patagonian Toothfish.

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