This is my first experience with Chilean sea bass and I was utterly shocked by the flavor and texture. It is not at all “fishy”, but rather it has an intense buttery and rich taste to it. Definitely a steak. My husband agrees with me, it is likely the best fish we have ever had.
I did a little research before choosing a recipe and simliar to the filet mignon I made in December, I chose to do a pan sear with no marinading. This gives the fish a crispy crust and doesn’t mask its natural flavor with marinade.
Toasting and freshly grinding the cumin seeds will bring out a powerful aroma and flavor, so much better than a pre-bought ground cumin.
Once you grind the seed, it’s oil is released and the spice is at its best. Rub the spice into the steaks and you are ready to get cookin!
This dinner took me about 20 minutes to make. A beautiful, simple and impressive meal for a special evening.
I think everyone wants to be responsible when choosing the type of seafood you eat for sustainability and health reasons, that is why it was reassuring to me to see the statement offered on the Certified Steak and Seafood Company’s website.
“CSS is keenly aware of maintaining the sustainability of Chilean Sea Bass, offering only fish harvested and processed under the close inspection of the National Marine Fishery Service.”
Their seafood is closely monitored and inspected for sustainability and third party tested to ensure that it’s unadulterated and free from contaminates. CSS is offering a great discount now if you’d like to give them a try.
- 1 tablespoon cumin seeds
- ½ teaspoon salt
- 20 black peppercorns
- 2 (8 ounce) Chilean sea bass steaks
- 1 tablespoon olive oil
- a few sprigs of fresh parsley
- 1 lemon, sliced into wedges
- Preheat the oven to 375F.
- To make the spice rub, toast the cumin seeds in a skillet over medium-high heat for a few minutes, stir constantly and be careful not to burn. Remove from heat.
- Grind the toasted cumin seeds, salt and peppercorns with either a coffee or spice grinder.
- Rub the sea bass steaks with the spice rub.
- In an oven safe skillet, heat the oil over medium-high heat. Pan fry the steaks for 2 minutes on each side. Transfer the whole pan to the oven for 5-6 minutes or until easily flaked with a fork.
- Garnish with parsley and lemon.
Note – This sponsorship is brought to you by Certified Steak & Seafood Company whom we have partnered with for this promotion. However, all opinions about the product are all my own!About the Sponsor:Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no ‘middle man’ making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.
They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.
Visit the Certified Steak & Seafood website! Use coupon FBR125D to get $25 off your order.
This looks fabulously delicious! Love it – such tasty flavors!
Thank you, Sara! My first time toasting and grounding the cumin and was amazed by the difference from store bought ground cumin. Thanks for stopping by. That quiche on your website is going on my dinner menu this week, yum!
must say this looks delicious and I dont care for fish. I think I will have to break down and try this thanks Wendy
mom, I’m going to make this when you come visit, I saved 2 of them just for us. I also saved us 2 filet mignon, so prepare to have a personal chef in April. Love you.
Thank you so much for the information, Sarah. The Monterey Bay Aquarium does indicate that MSC certified are not on the avoid list. It is always good to offer substitution suggestions so here is what I have found: Grouper, Cobia (U.S. Farmed), Sablefish/Black Cod/Butterfish (AK, Canadian Pacific).
I think you misquoted CSS, or they are putting out misinformation.
There is no Chilean sea bass caught in the United States. Therefore, the National Marine Fisheries Service has no oversight over this species. NMFS is part of the Commerce Department under the National Oceanic and Atmospheric Administration. They oversee only U.S. fisheries.
Some Chilean sea bass fisheries are certified by the Marine Stewardship Council (based in London), but they do not certify that the fleet’s catch is free from contaminants.
MSC is a third-party sustainability certifier. They certify fisheries for three to five years at a time. They do not offer continuous testing for contaminants.
Hi fishhead, I appreciate your visiting and taking the time to comment. However, I definitely did not misquote the company. The full description of the product can be read here from the CSS website directly: http://www.certifiedsteakandseafood.com/seafood/chilean-sea-bass_2
It is not a US caught fish (I did not say that it was), it is a product of Chile. I can tell you that the company assured me that this product is monitored and inspected for sustainability and 3rd party tested to ensure its unadulterated and free from contaminates. If you have specific questions do contact them. Again, thank you for visiting my site.