Some things in life continually have me scratching my head. Sometimes I feel like I am a spectator in life’s journey, constantly analyzing patterns and trends. Constantly trying to figure out “why.” While at the same time enjoying the beauty of it all. I guess that 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 blinking.
Chilean Sea Bass is neither a bass nor from Chile.
Hey, I just heard you say, “Hmmm, I wonder why?”
Chilean Sea Bass is a deep-water toothfish caught in southern waters near Antarctica. The Chileans were the first to market this fish to our continent, so they snagged the naming rights. They called it a sea bass, and now we call it a sea bass. (Or so says the internet.)
You may have heard about Chilean Sea Bass becoming an endangered species some years back. Good news, 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 to ensure that its population is kept safe and not overfished. If you are ever concerned about the legality of your Chilean Sea Bass, ask the seller to verify that the fish was caught legally in compliance with the commission.
Chilean Sea Bass is my culinary happy place.
Chilean Sea Bass is reserved for special occasions, and I usually portion to stretch it out. You can pick up two pieces of Chilean Sea Bass from The Fresh Market in Rogers for about thirty bucks. Whole Foods also has it available, usually with the skin on.
Two pieces will serve four people comfortably.
I warn you that they may beg for more.
Choose Chilean Sea Bass for special family time.
Dennis and I bought four pieces of this delightfulness as we left town for vacation. We met 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 and other cabin essentials and got to work firing up the grill.
Prepare Chilean Sea Bass as simply as possible.
While the coals were heating up, I started prepping the fish. Chilean Sea Bass is best when prepared simply.
You will marvel at its buttery taste and flakiness if you have never tasted it. It literally will melt in your mouth.
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.