Chilean Sea Bass Preparations

I haven't made it recently (or often) - but I did like GW Fin's preparation - LINK

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GW FINS SEA BASS BRAISED IN HOT AND SOUR LOBSTER STOCK

(Makes 4 Servings)

4 each, 5-6 oz Chilean Sea Bass, filets
1 lb. Stemmed and Cleaned Baby Spinach
1 tsp. Sesame Oil
1 Tbs. Olive Oil
4 cups Hot and Sour Stock
Salt and Pepper to Taste

1) Season filets on both sides with salt and pepper.
2) Lightly dust with flour and place in a preheated nonstick pan with 1 teaspoon olive oil and butter. Brown lightly, turn and add stock to the top of the filets. Reduce heat to a simmer and cook for about 5 minutes. While the fish is cooking, sauté the spinach lightly in the rest of the butter and olive oil, season with salt and pepper and the sesame oil. Reserve warm.
3) To serve, place the sautéed spinach in the center of a large pasta bowl. Carefully remove the filets with a spatula and place on top of the spinach. Strain the broth over the fish and serve immediately.

SMALL VERSION HOT AND SOUR BROTH

(Makes 4 Servings)

2 ½ cups Water
1/3 cup Seasoned Rice Vinegar
2 Tbs. Glace de Fruites de Mer Gold
¾ tsp. Sambal Chili Paste
½ tsp. Salt

Mix all ingredients until blended.

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I've used this recipe a few times (never for a whole sea bass, just filets) but it comes out great. I cut the grapeseed oil to 1/2 a cup.

GRILLED SEA BASS WITH CUMIN CURRY
Recipe Preparation Prepare a grill for medium heat.
Heat ½ cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan. Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside. Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining ½ cup oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate).
1 cup grapeseed or other neutral oil, divided, plus more for grill
1 Tbsp. vadouvan or other curry powder
1 green chile (such as serrano or jalapeño), finely chopped
1 1" piece ginger, peeled, finely grated
1 garlic clove, finely grated
1½ cups finely chopped cilantro, plus 1 cup leaves with tender stems
3 Tbsp. fresh lime juice, divided
Kosher salt 2 1½–2-lb.
head-on black sea bass or other whole fish, cleaned
8 scallions, 4 whole, 4 very thinly sliced on a diagonal
Freshly ground black pepper
Lemon wedges (for serving)
Flaky sea salt

Grilled Salt-and-Pepper Black Bass Recipe | Bon Appetit LINK 2/2 Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish. Finely chop grilled scallions and add to reserved curry verde. Toss sliced scallions, cilantro leaves, and remaining 1 Tbsp. lime juice with a pinch of kosher salt in a medium bowl. Spoon curry verde on a plate

Seabass , yes Patagonia toothfish, is wonderful to cook. We have it with lemon burre blanc. Dont over cook it. Let it get a little closer to room temperature before you put it on grill, pan etc.

I make this with different seafood about once every three months:

Sea Bass with Moroccan Salsa

LINK

INGREDIENTS
3 medium-size red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets

PREPARATION
Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.