The Chilean sea bass is not actually a part of the bass family; rather it is what is called a "Patagonian toothfish." It's a big fish, its average market weight being about 20 pounds, though there have been sea bass that have weighed in at 100.

What is interesting about the Patagonian toothfish is that its flesh when raw is a snowy white and remains so after cooking. The rich, melt in the mouth flavor of this fish complements its tender, flaky texture. Enjoy sea bass grilled, or smoked; its high fat content makes it highly versatile. The only method of cooking not recommended is frying, due to its unctuous nature.

For more tips on preparing Chilean sea bass, speak with one of our associates in the Seafood department, or try this recipe, straight from our personal collection:

Sautéed Sea Bass

Two cups orange juice
1/4-cup brown sugar
One tbsp arrowroot
Two tbsp marsala wine
Two tbsp chopped garlic
1/2 cup chopped scallions
Dash of fresh ginger
Pinch of salt and pepper
Two tsp olive oil

Combine orange juice (save 1/4 cup), brown sugar, marsala, one tbsp garlic and ginger in saucepan. Reduce by half.

Sauté Chilean sea bass in olive oil. Add salt and pepper and scallions.

Add arrow root to 1/4 cup of orange juice- mix with reduced mix in saucepan.
After it thickens, pour over sea bass and serve.