Known for its rich, buttery flavor and melt-in-your-mouth texture, Chilean Sea Bass is a favorite of many restaurant and home chefs because of its versatility. With its rich flavor and large, moist flakes… it works with a variety of spices and seasonings. It's also very forgiving no matter what cooking method you choose - pan saute, broil, grill, sear roast - as it's very difficult to overcook.
Naturally gluten free, and a great choice if you're on a ketogenic or paleo diet… Omaha Steaks Chilean Sea Bass is wild-caught off the coast of Chile in South America, and the fisheries are tightly monitored to insure sustainable harvesting practices are followed.
Individually vacuum packaged, this Chilean Sea Bass is great to have on hand for any time you crave a decadent and special seafood meal. If you've not had the pleasure of dining on Omaha Steaks tender, moist Chilean Sea Bass, don't miss this opportunity. Place your order for this delightful fish today!
Thaw in Refrigerator.
When thawing, remove from plastic packaging. Cover and refrigerate below 38°F. Once thawed, consume within one to two days.
Quick Thaw Method: Unpackage desired number of fish fillets and place in a sealable plastic bag. Remove as much air from the bag as possible and immerse in cold water for approximately 30 minutes.
Sear Roast: Preheat oven at 300°F. Pat dry and season desired number of fillets. Preheat an oven-proof skillet with 2 tsp. of cooking oil to medium-high. Carefully place Sea Bass in hot pan. Cook for 6 minutes on first side. Carefully turn fish then place skillet into preheated oven. Cook for 8-10 minutes or until fish is opaque and reaches an internal temperature of 145°F.
Pan Saute: Pat dry and season desired number of fillets. Preheat a skillet with 2 tsp. of cooking oil to medium-high. Place Sea Bass in pan and cook for 5-6 minutes. Turn and cook an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F.
Broil: Preheat broiler and position top rack 2-3" from broiler. Pat dry desired number of fillets. Brush with olive oil or melted butter, season and place on an oven proof, foil-line baking sheet. Broil Sea Bass 5-6 minutes, turn fillets and broil an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F
Grill: Preheat grill to medium or 400°. Season/oil grill grates. Pat dry and season desired amount of fish fillets. Spray fillets with nonstick cooking spray and place on grill. Grill fillets covered 5-6 minutes, turn fillets and grill an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F.