BAKED CHILEAN SEA BASS FILLET
“Chilean sea bass is actually Patagonian toothfish, a slow grower, but it can reach 100 pounds and live 80 years. Until about 10 years ago, it took a trip to Chile or Argentina to sample thick, succulent, snow-white fillets of toothfish. But when marketing experts came up with the attractive but meaningless name — it’s not a sea bass at all — the fish was on its way to commercial stardom…..In the late 1990s, responding to preliminary reports that the meteoric popularity of Chilean sea bass might deplete the fishery, chefs started taking the fish off their menus. It turned into a full-fledged boycott.” Florence Fabricant, The New York Times Seafood Cookbook
The toothfish situation has improved since the 1990s, but should you wish to continue the boycott, sablefish, mahi mahi, wild striped bass, or shad can be substituted. Swordfish is another possibility.
|BAKED CHILEAN SEA BASS WITH BAY LEAVES AND LEMON|