scrappykins:

Herb-Steamed Chilean Sea Bass
Yield: 1

Ingredients

3/4 lb chilean sea bass fillet
1 salt and ground black pepper
3 tb chopped tarragon; dill and
-flat-leaf
1 ; parsley
1 sprigs tarragon; dill and
-flat-leaf
1 ; parsley for garnish

Instructions

Cut the sea bass in half horizontally. Season the inside with salt and
pepper
and fill the center with the chopped herbs. Reassemble the sea bass and
season
the outside with salt and pepper to taste. Wrap in plastic wrap.

Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6
minutes, or until it is barely opaque.

To assemble: Remove the plastic wrap. Use a very sharp knife to cut the
fish
into eight 2-inch wedges. Choose a flat, colorful plate to set off the
dramatic form of the fish. Stand one wedge on its end and show the herb
filling of the other. Garnish with fresh herbs.

Chilean Sea Bass With Garlic, Basil And Vegetables
Yield: 4 Servings

Ingredients

4 tb unsalt butter; at room
-temperature
4 ts fresh basil; finely chopped
2 cloves garlic; pressed
2 tb fresh lemon juice
4 red-skinned potatoes
8 baby carrots
1 1/2 lb fresh boneless Chilean sea
-bass fi; (Not Frozen)
8 slender aspa -spears

Instructions

Preheat the oven to 425B0. In a small bowl, beat the butter, basil, garlic
and lemon juice until well combined. Set aside. Parboil the potatoes and
baby carrots for 5 minutes. Drain. Divide the fillets into 4 equal
portions.

Place the fillets in abuttered 9×13″ pan, or an attractive gratin dish with
the same volumn. Arrange the vegetabes over the fish in an appealing
pattern. Top each fish portion with one-fourth of the butter-garlic
mixture.
Ciover tightly with aluminum foil. Bake for 20-30 minutes or until the fish
flakes easily with a fork. Serve immediately.

Crab Crusted Chilean Sea Bass
Yield: 4 Servings

Ingredients

4 Chilean sea bass fillets; (4
– ounces each)
1 lb fresh Maine crabmeat
1 lb unsalted butter; room
-temperature
3 oz Panco bread crumbs;
-(Japanese bread
— crumbs)
2 oz chopped parsley
1 red bell pepper; small dice
1 yellow bell pepper; small
-dice
1 ts white pepper
2 ts kosher salt
2 ts cayenne
2 ts lemon juice

Instructions

To Make Crabmeat Crust: Whip the butter in an electric mixer at high speed
until it turns white and fluffy. Add the crabmeat, parsley, both of the
peppers, salt and white pepper into the mixer. Mix the ingredients (except
for the seabass) until they are fully incorporated. Slowly add the Panco
while mixing on a low speed.

To crust, dry the fish first with a clean towel. Season with salt and
pepper.
Roll the crust into sheets l/4-inch thick between parchment paper. Lay the
fish pieces on top of the crust and cut alongside the fish. Finally, flip
the
fish over.

To assemble the dish: Place the sea bass (crusted side up) on a nonstick
baking pan and place under the broiler until golden brown. Finish cooking
the
fish in a 375o oven for about 4-7 minutes.

andywho2006:

Easy to cook like any fish. For those who want to know where Chilean Sea Bass came from, the answer is marketing. This fish has been around for eons. The problem was this fish is known as Patagonian Tooth Fish. Chilean Sea Bass sounds better.