Chilean Sea Bass

From $19.99

Serving Suggestions — Baked

Product: Chilean Sea Bass
Quantity: Two, 6 oz. steaks

The Chilean sea bass, also known as Patagonian tooth fish, is very similar to the black cod or sablefish. Chilean sea bass is rich with a buttery flavor that just melts in your mouth. The fillets are white and firm, and cook up beautifully and flaky. Chilean sea bass is found in deep depths of the cold waters in the southern hemisphere.

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Nutrition Facts —low in fat!

Chilean sea bass is a great source of protein and omega-3 fatty acids.
How to properly thaw frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Do not force thaw a product by running it under water hot water. Not only does this reduce and ruin the rich flavor, but it is also a health hazard.


Oven Roasted Seabass

  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped peeled fresh ginger
  • 1 tablespoon minced shallot
  • 5 teaspoons light or regular olive oil
  • 2 6-ounce sea bass fillets (each about 3/4 inch thick)
  • Preparation Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.

    Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat.

    Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.

    Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.