ernesthon

12 Feb 2012

Cooking this week: Butter seared Chilean sea bass on fresh pea shoots with miso lemon vinaigrette Chilean Sea Bass is one of my favorite fishes because of its rich buttery taste and rich flaking texture. The most important thing when searing fish is to use a very hot pan and not to disturb it until a good crust has formed. Because Chilean sea bass has such a rich taste, I serve it with pea shoots because they are tender but have a bright verdant flavor and with a miso lemon vinaigrette that gives enough acidity to cut the fattiness of the fish.

Cooking this week: Butter seared Chilean sea bass on fresh pea shoots with miso lemon vinaigrette

Chilean Sea Bass is one of my favorite fishes because of its rich buttery taste and rich flaking texture. The most important thing when searing fish is to use a very hot pan and not to disturb it until a good crust has formed. Because Chilean sea bass has such a rich taste, I serve it with pea shoots because they are tender but have a bright verdant flavor and with a miso lemon vinaigrette that gives enough acidity to cut the fattiness of the fish.

15 Jan 2012

Viña del Mar, Chile- Chile is one of the biggest exporters of fish in the world because of its highly commercialized fisheries and rich waters. The Humbolt current flowing north from Antarctica and the south pacific that makes the water uncomfortably cold to swim in is also gives this coastal region incredibly high marine productivity. Merluza (Hake), Reineta (Pomfret), and Corvina (Sea Bass) are highly prized fishes in Chilean cuisine. One local favorite is Congrio, or the Conger Eel, is an ugly spotted eel that yields firm and tasty white flesh. It is often prepared in a seafood broth with potatoes and onions, called Cauldillo de Congrio.

Viña del Mar, Chile-

Chile is one of the biggest exporters of fish in the world because of its highly commercialized fisheries and rich waters. The Humbolt current flowing north from Antarctica and the south pacific that makes the water uncomfortably cold to swim in is also gives this coastal region incredibly high marine productivity. Merluza (Hake), Reineta (Pomfret), and Corvina (Sea Bass) are highly prized fishes in Chilean cuisine. One local favorite is Congrio, or the Conger Eel, is an ugly spotted eel that yields firm and tasty white flesh. It is often prepared in a seafood broth with potatoes and onions, called Cauldillo de Congrio.