I know, I know, I can hear you reading this. You’re tired of sea bass–it has become the new chicken of the sea. There may be two restaurants in Dallas that don’t serve it. However, lots of you like a good piece of bass and some of you even like to cook it. So it is my duty to tell you that the good folks, and they really are, at TJ’s Market & Catering have a new shipment of Patagonian Toothfish. See, sounds better already. Get your butts over to Preston Forest (214-691-2369) and pick some up. In the mean time, jump for a few “fun facts” about sea bass. (How low can you go?)
A few fun facts and then a DELICIOUS sea bass recipe with artichoke salsa.
–First, there is no relation between “sea bass” and the fresh water bass we find in Texas lakes. Actually, there are no bass in the ocean at all…”Chilean Sea Bass” was the invention of marketing-minded fisherman who were having trouble selling a delicious fish that is actually called “” (gee, we wonder why? Toothfish sound so appetizing!)
–Despite what you may hear, Chilean Sea Bass is not endangered. There is a healthy legal Sea Bass fishing industry. Concern was valid a few years ago, but authorities have cracked down on illegal catches and the species today is very healthy.
–Sea Bass, like many fish, contains healthy omega 3 oils. Studies suggest that omega-3 fatty acids may be helpful in treating a variety of health conditions. The evidence is strongest for problems that contribute to heart disease, but the range of possible uses for omega-3 fatty acids include high cholesterol, high blood pressure, diabetes, weight loss, arthritis, osteoporosis and even depression!
Baked Sea Bass With Artichoke Salsa
Ingredients (feed 4):
- 4 Sea bass filets (8 oz ea)
- 1 14 oz. can artichoke hearts, drained
- 1 3 oz. can sliced mushrooms
- 1 4-1/4 oz. can chopped black olives
- 1 Tbs. dehydrated minced onion
- 2 cloves garlic, minced
- 2 Tbs. chopped pimento
- 1/2 cup canola oil
- 2 Tbs. balsamic vinegar
- 2 Tbs. water
- 1/4 tsp. sugar
- 1/2 tsp. seasoned salt
- 1/2 tsp. cayenne pepper, or to taste
- 1/4 tsp. celery salt
- 1/4 tsp. black pepper
Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not overprocess.
Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. Mix well. Cover and refrigerate several hours for flavors to blend.
Have extra salsa? Serve with snack crackers or tortilla chips. This will keep in the refrigerator for 2 weeks.
Sea Bass Preparation:
Preheat oven to 425. Brush filets with olive oil, salt and pepper to taste, and bake sea bass 15-18 minutes. Top with salsa.