A restaurant quality meal served in the comfort of your own home. It doesn't get any better than this. This recipe is from The Restaurant at The Egremont Inn located in Massachusetts. I was looking for a recipe that really brought out the flavor of the Chilean Sea Bass. After looking through several recipes I decided this was the one. I also learned some new techniques that I'll be sharing with you. But before I get into that there are some controversial opinions on the Chilean Sea Bass. Please read on...
Some facts on Chilean Sea Bass. It really isn't a bass at all. Biologist insist that this fish be called the Patagonian Toothfish due to the apparent and visible pointy teeth. Did you know that this fish is only found in the waters of the Southern Hemisphere? And the controversy behind this buttery, flaky delicious white fish is that a group of Environmentalist are concerned that this fish may be overfished and in danger of becoming extinct. There are opposing sides to this controversy that state that it simply isn't true.
So what can we do as consumers? The U.S. Department of Commerce and the Department of State issued a fact sheet back in 2002 stating that we as consumers and restauranteurs alike should ask about the source of the Chilean Seas Bass they purchase. Is this a classic case of supply and demand? I couldn't say. But it definitely is an expensive fish at a whopping $25 a pound. What are your thoughts and opinions? I had no idea until after I had bought the fish. I don't know whether to feel bad or be glad. Because with out a doubt, this fish was one of the tastiest fish I've had in awhile.
7 tbsp Butter (you can use less and replace with extra virgin olive oil)
1/2 Cup Leeks, rinsed and sliced to 1/8 inch
1 Cup Shiitake Mushrooms, sliced
1/4 Cup Tomato Concasse (please click link to learn this technique) I used my Heirloom Tomatoes
2 tbsp Basil Chiffonade (please click link to learn this technique)
1 Cup Dry White Wine (I used a Pinot Grigio but Chardonnay works too)
1-2 tbsp Vegetable Oil
Salt & Pepper
1 Cup Curry Flour (1 cup flour, 2 tbsp curry powder mixture)
4 Cups Spinach loosely packed
Three 6 oz Portions of Sea Bass
1. Preheat over to 500 degrees or close as possible. Melt 1 tbsp of butter in a medium saute pan and add the leeks, sauteing over medium-high heat until they begin to wilt. Add 1 tbsp butter and, when melted, add the shiitakes and let them begin to wilt also. Add tomato concasse and basil, tossing to mix well then pour in the white wine and let reduce by 1/4, keeping the pan over medium-high heat.
2. While the sauce is reducing, heat a large saute pan over high heat until just short of smoking. Season fish with a little salt & pepper and dredge in curry flour, patting off any excess. Put oil in hot pan, swirling to cover the entire bottom, and place the fish fillets in the pan. Sear the fish for under 1 minute until it starts to color. Gently turn fish over and place the pan in the over to finish cooking, 6-8 minutes. The fish will begin to open and the flesh will be opaque.
3. While fish is cooking, enrich the sauce by adding 3-4 tbsp of butter, stirring and swirling the pan until the butter is incorporated into the sauce. Pull the sauce from the heat, holding it in a warm place until the fish is out of the oven. When the fish is finished cooking, remove from the oven and let rest for 2-3 minutes in the pan.
4. When you are ready to serve, you will need a minute to finish the sauce. Bring the sauce to a low simmer over medium heat, add the spinach, and let the spinach wilt. Add 1 more tablespoon of butter, easily stirring into the sauce. Check for seasoning. Plate the fish, surrounding it with the spinach and shiitake sauce. Serve with mashed potatoes. We ate ours with brown rice.
The Chilean Sea Bass was perfection. The delicate, buttery flavor of the fish was absolutely divine and the Shiitake sauce, was rich and flavorful.
My love devoured his plate and asked for dessert. The hubs, he was quiet and within minutes (I'm exaggerating) there was not a single drop of food left on his plate. A successful dinner with some new techniques under my belt. I hope all of you are enjoying your dinner. Happy eating my friends.
mmmm spinach makes me strong....Popeye