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How to Cook Chilean Sea Bass (Toothfish)
Toothfish, also known as Chilean Seabass, is admired for its waygu-like characteristics, delicate and buttery mouthfeel, and culinary versatility. Follow this guide to see our favorite method to prepare it!
- 5 ounce Chilean Sea Bass Portion (Toothfish)
- Olive oil
- Fresh cracked pepper
- Kosher Salt
- Half of a lemon
- Prep time
- 5 minutes
- Cook time
- 8 minutes
- Let Sea Bass sit out for 15-20 minutes before cooking.
- Pat the sea bass dry with a paper towel then lightly drizzle (you do not need much) olive oil over the portion, using your hands coat the entire portion with oil. Season both sides of the fillet with salt and pepper to taste.
- Heat up pan to medium-high heat, add a table spoon of olive oil.
- Place portion skin side down in pan. Sear for 4-5 minutes. Flip and cook for another 4-5 minutes. Your Sea Bass is done when it reaches an internal temperature of 140 degrees F (per USDA recommendations).
- Plate and squeeze half a lemon over and let portion rest for about 3 minutes, then you are ready to enjoy.
- *Note: If you have a thicker portion and it’s not fully cooked, you can put it in the oven at 450°F for a few minutes.