Chilean Sea Bass with corn and tomato salsa
I wanted halibut, but the people at the Whole Foods fish counter looked at me like I was asking for extra-terrestrial filets when I asked for it. Instead, I picked up a beautiful looking filet of Chilean Sea Bass, on a whim.
A little CSB fun fact: It’s really called the Patagonian Toothfish, but who would ever eat that? They renamed it the CSB to make it sound fancier and less gross. (I bet AP is throwing up in her mouth right now. She hates seafood. I bet that put her over the edge.)
Never having cooked CSB before, I was a little worried: I think that heartier fish tend to stand up better to the pan sautéing method, whereas the lighter and flakier fishes really do better with grilling. Oh well — I ain’t got no grill, so this (kind of really expensive) piece of fish was going to have to handle the stove heat. And if it turned out terribly, Someone was going to have to eat it anyway.
I was pleasantly surprised (but while acting like I was a total stove-fish-cooking pro when serving Someone) that it turned out deliciously.
Pour about a tablespoon of olive oil into a big skillet over medium-high heat. Add the fish, skin side up if you have skin, and cook for about 3 minutes, or until you can see that the fish filet is kind of changing shape a little bit (the bottom, when it’s cooked, kind of makes the fish get a little convex curving action). Flip the filets over, and turn down the heat to medium-low, and cover — and cook for about 4-5 more minutes.
Let the fish rest for a minute or two before serving with the salsa, recipe below. (Any finishing sauce you could add would be delicious, too: I used an herb butter I picked up at Wegmans.)
Charred Corn Salsa, recipe modified from Serious Eats
- 1 tbsp olive oil
- 2 ears of corn, kernels removed
- Salt and pepper to taste
- 1 jalapeño, minced
- 6 green onions, sliced thin, with lots of light green parts
- 1 pint grape tomatoes, halved
- the juice from 1 (juicy) lime
Heat the olive oil in a large skillet over medium-high heat, add corn kernels. Season corn in skillet with salt and pepper. Stir occasionally and let the corn get a little brown and charred, over about 7-9 minutes.
In a large serving bowl, mix jalapeño, green onions, tomatoes, and lime juice. Add corn when it’s finished, stir. Serve over warm fish.