Chilean sea bass is considered one of my fav fishies. Big flakey portions and great oily. It’s a large ass sea fish so it’s chock complete of this omega-3s. Unfortunately for me, it’s steeply-priced as hell. McGinnis Sisters next to my house has in no way-frozen Chilean sea bass for $29.Ninety-nine according to pound. What the heck?? But lucky for me, this week it changed into on sale for $19.99 per pound. Still pricey however for by no means-frozen fillets, I’m inclined to strive it as a minimum once.
Sidenote: the Chinese grocery keep down on the Strip District (Wing Fat Hong, 2227 Penn Avenue, Pittsburgh, PA 15222) sells frozen slices of sea bass for $14.Ninety-nine. But this consists of the backbone and pores and skin. Best for Chinese fashion steamed fish, now not for gimpy American filet eaters.
sidenote2: read the whole post before trying to cook or you’ll be cooking for 4 hours.
Add some olive oil, salt, pepper, fresh lemon juice. Refrigerate for a few hours.
Add some sliced scallions on top and put in an oven-safe cooking vessel. I cooked it in my super awesome 10 inches All-Clad nonstick skillet.
Cook at 415˚F for 15-20 mins until it flakes off easily when poked with a fork. Because this fishy is super oily, overcooking it won’t ruin your dinner.
Asparagus time! Cut off the ends. Lay on the olive oil, salt, pepper, and fresh lemon juice.
Pop it in the oven with the fishy until they’re cooked to desired consistency. I overcooked mine…
Quinoa salad time! Make quinoa as per package instructions. Refrigerate until cool. Cut up veggies (I had sauteed zucchini, red bell peppers, and shiitake mushrooms, raw tomatoes, red bell peppers, cucumbers, and scallions). Add salt, pepper, fresh lemon and lime juice to taste.