Chilean Sea Bass

Chilean Sea Bass! Where have you been all my life?

Here's my first attempt at Chilean sea bass, otherwise known as Toothfish, pan charred with a hunk of lemon and a side of greens., topped with a simple white wine, lemon, butter sauce. I served to Mr. Wild Dingo before sharing the price.  Because this stuff is pricey!  He wouldn't have ever bought it if saw the price first. Two thumbs up and an "Oh my god," means I can buy it again. It's manipulation by taste buds, Internet. All's fair in love and cuisine, babies.

When it comes to fish, I typically stay safe by choosing sole, halibut, tuna (only searing it) or catfish. I don't venture out into the pricey stuff because Mr. Wild Dingo isn't fish-crazy. Yet, since going Paleo, I oddly eat a lot less red meat and a ton more fish. Weirdly, I eat a lot less meat in general since giving up grains and a ton more vegetables.  I go through so many vegetables in a matter of days, so I find myself at the grocery store 2-3 times per week, which means, I can pick up some fresh fish (versus frozen) and serve it the next day. So we're eating tons more fish.  Since it was my first time cooking this bad boy, and it was so damn expensive, I looked up recipes online. The majority of the recipes keep it simple because the fish is so flavorful. You can pan saute, grill, roast or bake the fish. I chose to pan char it and just used my judgement on what I wanted in a simple sauce. It's best to keep things simple when trying a new food item.

Here's the recipe below. I kept the side of greens super simple as well: Swiss Chard and red bell pepper slivers sauted in tons of garlic and olive oil, topped with a big squeeze of lemon juice.

• 2 lemons, halved, seeds removed
• 2-4 (6-ounce) Chilean Sea Bass fillets, skin removed
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, finely chopped
• 1/2 cup dry white wine
• 1-3 tablespoon unsalted butter (use your judgement, recipe calls for 1 but MWD loves butter so I use 3)
• 1 tablespoon chopped fresh (or 1/2 tablespoon dried) thyme or oregano

1. Place a large heavy skillet over medium-high heat. When very hot, add lemons cut-side down.
2. Sprinkle fish with salt and pepper.
3. When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish. Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly.
4. Transfer fish to a platter and lemons to a cutting board.
5. Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.
6. Stir in wine and cook for 1 minute.
7. Squeeze 2 lemon halves through a strainer into the skillet.
8. Remove from heat and swirl in butter. Stir in thyme and pour sauce over fish. Cut remaining lemon halves into wedges and serve with fish.

Mangia!