Home Cooking

Totally Ruined the Chilean Sea Bass Last Night


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Home Cooking 10

Totally Ruined the Chilean Sea Bass Last Night

RGC1982 | Feb 22, 2011 04:35 PM

I always eat it in restaurants, and I'm actually usually a pretty good cook. But last night's dinner went into the garbage half-eaten!

Our local store had some "fresh" (I hope) Chilean sea bass on sale, so I bought two large, thick filets -- enough for two meals for the three of us. I froze them because I wasn't ready to cook them right away. So, last night I decided on cooking one of them with a recipe and technique that I usually (and successfully) give other thick, white fish -- I seared both sides in EVOO, seasoned with Cajun seasoning, and put it in the oven at 425 degrees. I did defrost it thoroughly beforehand.

My house filled with smoke, and it seemed to take forever to cook. Nearly 35 minutes went by and I decided to check the temperature with an instant read, and found it at 165. The filets had puffed up -- I swear they were one third thicker than when I put it in the pan. The result was a slimy dinner with a bland taste. Only the top, with the crust and seasoning, was edible. Everyone seems to love cooking this fish, so what did I do wrong? Not cook it long enough? I don't think I want to risk the smoke alarms going off, which is what I was worrying about last night. Why so smoky? The oven was clean before hand, and I had to clean it again this morning What a greasy mess this fish was. Little EVOO in the pan, if you are wondering.

If anyone has a better suggestion for how to prepare this fish, I still have another large filet in the freezer. All suggestions are welcome.

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