Some things in life continually have me scratching my head. Sometimes I feel like I am a spectator in the journey of life, constantly analyzing patterns and trends. Constantly trying to figure out “why.” I guess that is what happens when you are the offspring of a technical writer and a poet. After almost twenty-four years married to Dennis, I am afraid I am rubbing off on him. He doesn’t even realize how often he says, “Hmmm, I wonder why?” without even blinking.
Chilean Sea Bass.
Ironically, Chilean Sea Bass is neither a bass or from Chile.
Hey, did I just hear you say, “Hmmm, I wonder why?”
It actually is a deep-water toothfish that is caught in southern ocean waters near and around Antarctica. The Chileans were the first market this fish to our continent and so therefore they snagged the naming rights. They called it a sea bass and now we call it a sea bass.
You may have heard some years back about Chilean Sea Bass becoming an endangered species. It isn’t, yet there is a huge black market for this insanely popular fish. The delicate white meat is highly prized and it fetches top dollar. A 24 country commission monitors the fishing of Chilean Sea Bass in order ensure that its population is kept safe and not overfished. If you are ever concerned about the legality of your Chilean Sea Bass, simply ask the seller to verify that the fish was caught legally in compliance with the commission.
Chilean Sea Bass is my culinary happy place. It is reserved for special occasions and even then we usually portion it to stretch it out. For about thirty bucks, you can pick up two pieces of Chilean Sea Bass from The Fresh Market in Rogers. Yes, two pieces will serve four people comfortably. I warn you that they may beg for more.
Dennis and I bought four pieces of this delightfulness as we left town for vacation. We were meeting eleven other family members at our cabin getaway in Branson and everyone was bringing food for a family cookout. We decided that four pieces were perfect for the thirteen of us since the main course was tenderloin.
We packed our small grill pan, along with other cabin essentials, and got to work firing up the grill.
While the coals were heating up, I set to work prepping the fish. Chilean Sea Bass is best when prepared simply. If you have never tasted it before, you will marvel at its buttery taste and flakiness. It literally will melt in your mouth. Seriously. Not kidding. After washing, I rub it with macadamia nut oil, which does an excellent job of handling the high heat intensity of a grill. Then it’s just a sprinkle of cracked pepper and sea salt and that is it. Nothing else is needed.