Chilean Sea Bass is known for its buttery, smooth taste and firm texture. Enjoy this versatile fish by preparing either baked, grilled, or broiled for a delicious full-flavored favorite.
BAKE, BROIL OR GRILL
To Thaw: Remove fillets from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.
Simple Preparation Instructions: For best taste and texture, bake or broil the chilean sea bass portions.
Bake: Preheat oven to about 425°F. Place portions in lightly oiled shallow baking dish. Season with salt, pepper, and butter or margarine. Bake 6 to 10 minutes per inch of thickness of fillet until it is just opaque throughout.
Grill: Preheat grill. Season portions with salt and pepper. Place portions on grill. Gently turn portions after 3-4 minutes. Continue to grill until fish flakes easily with a fork.
Broil: Preheat broiler. If desired, season fish with salt, pepper and lemon juice. Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet. Test flaking at thickest part of fillet.
CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven.