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Simple Joyful Food

Kitchen confidence made simple.

fish

Great memories happen when Chilean Sea Bass is involved.

October 8, 2013 11 Comments
Chilean Sea Bass grilled up close (c)nwafoodie

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.

Firing up the grill for Chilean Sea Bass (c)nwafoodie

 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.

Chilean Sea Bass on the grill (c)nwafoodie
 My little niece is always eager to join in whenever her Aunt Lyndi and Uncle Dennis start cooking.  Don’t you just love a family get-together?
Jocelyn at the grill Chilean Sea Bass (c)nwafoodie
 It didn’t take her long to get mesmerized by the glow of the fire-stick-poker.  Grilling is fascinating like that by bringing in another level of engaging the senses, adding to the satisfaction of a great meal.
Jocelyn mesmerized Chilean Sea Bass (c)nwafoodie
 Before we knew it, the fish was done and it was time to let the fire die down.
Jocelyn blowing out the fire Chilean Sea Bass (c)nwafoodie
 Similar to grilling meat or chicken, always let your fish “rest” for a few minutes, tented in tin foil.  It seals in the juices and readies it for your palate.
Now, it is time to eat.
Chilean Sea Bass is done (c)nwafoodie
 At the end of the day, there is always one steadfast area in my life where I am NOT a spectator or an observer but a willing participant.
And that, my friends, is dinnertime.
Eat well, my friends. Eat well.
Lyndi

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Packing kitchen essentials for our cabin getaway. Here is a crowd-pleasing salsa recipe that tastes great! Today is a great day for Better-Than-Boston baked beans.

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  1. Beth says

    October 8, 2013 at 2:33 am

    hmmm, that sounds really good. Sounds like you guys had a great time.

    Reply
    • nwafoodie says

      October 8, 2013 at 12:40 pm

      Thanks Beth, we had a really great time!

      Reply
  2. StaC says

    October 8, 2013 at 10:13 am

    Must try it! I love that its not Chilean or sea bass! That makes me laugh! Beautiful photos! Thanks for sharing. I feel like I was there with you.

    Reply
    • nwafoodie says

      October 8, 2013 at 12:42 pm

      It made me laught, too! I refrained from saying, "discuss" after saying that!

      Thanks about the photos… I finally got a DSLR (even though I still use/love my G11) and the macro lens is out of this world awesome!

      I wish you were there with us.

      Love ya sis,

      Lyndi

      Reply
  3. Dawn Sticklen says

    October 8, 2013 at 5:21 pm

    Chilean Sea Bass is my absolute favorite! I have never seen it in a grocery here in Joplin, may have to pick some up on my next trip to Rogers.
    Incidentally, have you heard of Heavenly Oils and Vinegars in Kansas City? They make the most delicious flavored olive oils and vinegars – I try and utilize them in my day-to-day cooking to help make meals even more special. Here is the website: https://www.heavenlyoliveoils.com/shopcontent.asp?type=Aboutus

    Reply
    • nwafoodie says

      October 8, 2013 at 6:43 pm

      Joplin may indeed be a challenge for you to find it, so yes! Come to Rogers and pick some up next time you are in town!

      Heavenly Oils and Vinegars in KC is new to me… I bookmarked their website! Thanks for sharing!

      Reply
    • Dawn Sticklen says

      October 9, 2013 at 6:05 pm

      🙂

      Reply
  4. Debbie Arnold says

    October 10, 2013 at 11:53 am

    Your niece is just as precious and precocious as you are:) Oh, and the sea bass (aka some sort of white fish) looks yummy as well. Have you had opakapaka? Wish there was a way to get some here — probably would cost all of the gold in Fort Knox. I still have your AWBU goodies — Chk your calendar for the end of the month. I think I may be in town during the last week of the month. Lunch is on me.

    Reply
    • nwafoodie says

      October 11, 2013 at 11:47 am

      She's the best!
      It is yummy!
      No, I haven't.
      Yikes!
      Sweet!
      Great!
      Score!

      🙂

      Reply
  5. Tracy says

    October 12, 2013 at 6:06 pm

    I'm a server at Theo's, we have it on our menu and it's my favorite! Thanks for the lesson! 🙂

    Reply
    • nwafoodie says

      October 14, 2013 at 11:49 am

      Yum, love Theo's! I'll have to look for you next time I am there!

      Reply

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author image of thejoyofeatingwell blogHi, I’m Lyndi Fultz and I have a passion for the simple.

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