Chilean sea bass is white fish wealthy in the omega-three unsaturated oils, with a exclusive massive-flake texture, but the fish is very mild in flavor. The oils also make it a tiny easier to cook, due to the fact it won't toughen up if it is a bit overcooked.
Chilean sea bass is a deep water fish also identified as the less desirable identify, toothfish, and it is caught in ocean waters all around Antarctica. Most Chilean sea bass is managed responsibly, but there are nonetheless some regions where it is overfished. If unsure, inquire the seller if they know regardless of whether or not the fish was legally caught.
This recipe involves a silky lemon and shallot buerre blanc sauce, which flavors the sea bass superbly. Feel free to serve the fish plain if you like, or use yet another variety of sauce. A basic lemon and butter sauce is another great option, or drizzle the fish with a Parmesan cream sauce.
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