Do you enjoy Chilean sea bass? I do — it’s light and meaty yet flaky, with a naturally buttery flavor that doesn’t require added butter. I prepare it many ways: grilled, roasted, and sometimes using a gentle water bath for extra tenderness.
Grilling caramelizes the surface, enhancing the fish’s sweet, rich notes. Often a simple touch of kosher salt is all it needs. I sometimes finish it with pesto, but more often I serve it with roasted vegetables or a fresh salsa. Depending on the fillet thickness, total cook time ranges from about 10 to 20 minutes.
Chilean sea bass, also called toothfish, is a deep-water species that can live for decades and grow very large. It has been carefully managed in recent years, and when sourced responsibly it provides a rich source of omega-3 fatty acids and several vitamins.
This fish is prized for its buttery flavor and large white flakes. Flash-freezing at sea preserves its texture and taste, making it forgiving at the stove: because of its fat content it is difficult to overcook and works well with dry-heat methods like broiling, grilling, sautéing, and Asian-style steaming, as well as with quick poaching. Mild herbs or spices can complement its sweet, delicate flavor.
Give this simple, healthy dish a try — it’s quick to prepare, satisfying, and full of flavor.
Grilled Sea Bass with Roasted Tomatoes & Asparagus
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
A delicious, healthy meal that’s quick to prepare and full of flavor.
Ingredients:
- 4 (6 oz.) Chilean sea bass fillets
- 2 containers fresh Marzano tomatoes or tomatoes of choice, halved
- 1 bunch asparagus, trimmed
- Olive oil
- Kosher salt and freshly ground black pepper
Directions:
- Preheat the grill to medium.
- Preheat the oven to 425°F (220°C) for the vegetables.
- Rinse the sea bass fillets and pat them dry. Lightly brush both sides with olive oil and season with salt and pepper to taste.
- Trim the woody ends from the asparagus, rinse, and arrange on a foil-lined sheet pan. Drizzle lightly with olive oil and sprinkle with salt.
- Rinse and halve the tomatoes, place them on the foil-lined sheet pan, and drizzle with olive oil.
- Roast the tomatoes on the lower oven rack for 15–20 minutes, until they begin to release their juices.
- Place the sea bass on the preheated grill and cook about 5–10 minutes per side, depending on the thickness of the fillets. (See note below.)
- After flipping the fish, place the asparagus in the oven above the tomatoes and roast for about 8 minutes, until bright green and tender-crisp.
- To plate: arrange 4–5 asparagus spears on each plate, set a sea bass fillet on top, and spoon the roasted tomatoes over the fish.
- Serve immediately.
Note — How to tell when fish is done:
- A useful guideline is 8–10 minutes of cooking per inch of thickness.
- Fish continues to cook briefly after being removed from heat, so remove it just shy of done to avoid overcooking.
- Check doneness by using the tip of a knife to inspect the interior: raw fish looks translucent and becomes opaque as it cooks. When the flesh is opaque throughout and gently resists flaking, it is done. If it flakes apart easily, it has lost moisture and may be dry.