Chilean Sea Bass with Guacamole
Product: Wild Chilean Sea Bass
Serves: 4
Pescatarian: Main dish
Prep time: 10 minutes
Cooking time: 10 minutes
Special equipment: None
Chilean sea bass is highly prized for its sweetness and silky, buttery texture – imagine a texture like cod with a flavor almost like lobster.
Ingredients
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For the Chilean sea bass ● 1 tbsp all-purpose flour ● 4 x 6 oz pieces of wild Chilean sea bass ● 2 tbsp olive oil ● Salted tortilla chips, to serve ● 1 lime, quartered ● Salt and pepper |
For the guacamole ● 1 tomato, diced ● ½ red onion, peeled and minced ● 1 green chili, deseeded and minced (optional) ● 1 bunch cilantro, finely chopped ● 1 lime, juiced ● Salt and pepper |
Directions
- Mix the tomatoes, red onions, chilis, cilantro and lime juice together. Season generously, then roughly mash in the avocados. Add more salt, pepper, and lime juice to taste.
- Season the flour and dredge the Chilean sea bass filets through it.
- Heat the olive oil in a pan over medium-high heat. Add the fish and fry for about 2-3 minutes each side, until golden brown and just starting to flake when gently pressed.
- Serve the Chilean sea bass filets with the guacamole and tortilla chips on the side, and a lime quarter to squeeze over.
Further notes
Chilean sea bass is not in fact related to the bass family of fish. It is actually a deep-water fish, going by the unappetizing name of Patagonian toothfish. Chile, the first country to bring it to market, made a decision to rename it for commercial purposes.
