Recipes for Shabbat

Chilean Sea Bass

By Eileen Goltz

With the 3 weeks and the 9 days not to far off I've started to gather together all the dairy, pareve and fish recipes that I've been collecting for the last year. It seems that I have a plethora of recipes for Chilean Sea Bass.

If you are an aficionado of good fish (pun intended) you've probably been eating Chilean sea bass for the past couple of years. This is the must have fish on restaurant menus, at your seafood market, and everyone I know who's tried it is always ready for seconds. Before I go any further, know that this is not an inexpensive fish but luckily, a little goes a long way In Chile, this fish is called bacalao de profundidad (translated: cod of the depths) but where cod is usually lean with a mild flavor, Chilean sea bass is rich and full of flavor. Sea bass is always available and the price varies depending on if it's fresh or frozen. The high oil content of Chilean sea bass is what gives it the luscious full flavor. This flavor comes through no matter if it's baked, grilled, broiled or sauteed. Chilean Sea bass is perfect with minimal seasoning and a squeeze of lemon juice or with more elaborate preparations and sauces. When you go looking to buy look for a fish that has clear, bright white meat it should smell clean and fresh, not fishy. The texture should be firm, not soft or gelatinous. The following recipes take a little more time to prepare but they are all so worth it. The sauces that accompany the recipes can all be made ahead of time (early in the day) and reheated when you're ready to serve.

POTATO CRUSTED CHILEAN SEA BASS WITH CAVIAR CREAM SAUCE (dairy)
A wide spatula will keep the potatoes and fish together.

Preheat oven to 350. Sprinkle the sea bass with salt and pepper. Place the  thinly sliced potatoes on the sea bass, overlapping by 1/3 inch (the potatoes should resemble fish scales). Pour the melted butter into a 9X13 roasting pan and place the covered fish, potato side down into the pan. Bake for 15 minutes or until golden brown. Flip fish over so potatoes are on top and bake until the potatoes are done (approx. another 5 to 10 minutes. While the fish is baking make the sauce. When the fish is done remove it from the pan and place it on the serving dish or individual plates and cover with sauce and caviar

To make the sauce: Place the onions, wine and broth in a saucepan and bring the mixture to a boil. Cook until the mixture has been reduced by half. Add the cream and cook until the mixture is reduced by half. Whisk in butter and salt and pepper to taste. To serve: Spoon the sauce over the fish, sprinkle the sliced green onions over the top and place and gently sprinkle a teaspoon full of caviar over the top of each fish. Serves 4 This recipe can be doubled or tripled.

GARDEN ROASTED SEA BASS (dairy)
This is great served over wild rice

Preheat the oven to 375. Grease the baking dish with oil and place the fish fillets or steaks in the prepared dish, sprinkle a little salt and pepper over the top. Place the tomato and cucumber slices on top and set them aside. In a saucepan melt the butter and add the onion, green pepper, and minced garlic and cook until the vegetables are tender, but not soft or brown.

Remove the vegetables from the heat and stir in the parsley, wine, lemon  juice, and marjoram. Spoon the mixture over the fish. Bake in the preheated oven for about 25 minutes, or until fish flakes easily when tested with a fork. Serves 4.

SEA BASS WITH ORIENTAL SAUCE (pareve)
The sauce for this dish can also be served over salmon or chicken

Preheat broiler. Spray the broiler pan with non stick spray. Make the sauce and then brush some sauce over each side of the bass fillets. Place the filets on the prepared pan and broil until just the fish is cooked through, about 3 to 4 minutes per side. Place the broiled fish on the serving plate and sprinkle the chopped green onion over the top. Serve with the remaining sauce. Sauce: In a bowl combine the broth and cornstarch.

Whisk together until the cornstarch dissolves. In a saucepan heat the oil and add the garlic, onion and ginger. Cook the sauce, stirring constantly for about 30 seconds. Add the vinegar, soy sauce, sugar and the cornstarch mixture and bring the mixture to boil. When the mixture starts to boil, stir constantly until it thickens. Cook for about 1 more minute. Remove the sauce from the heat. Season the sauce with pepper and serve with the prepared fish. Serves 2

MICROWAVED SWEET AND SOUR SEA BASS (pareve)

Arrange fish in flat casserole, or fish platter. Sprinkle the garlic and ginger over the top. Cover the fish with waxed paper. Microwave the sea bass for 3-5 minutes or until fish flakes easily. Set aside. Place onions and bell pepper in large glass bowl and cover it with plastic wrap. Microwave on High 2 minutes. Add the pineapple chunks and tomatoes and microwave 1-2 minutes to heat through but make sure you don't cook the tomato too much. Set the vegetables and pineapple aside. In measuring cup, combine 1/2 cup pineapple juice, tomato paste, soy sauce, sugar, vinegar, and cornstarch. Whisk the mixture well and cover with plastic wrap. Microwave 1 minute and whisk. Microwave another 1-2 minutes to thicken. Pour the sauce over the vegetables, and pour the sauce over the fish. Cover the fish and microwave for 1-2 minutes to heat thoroughly. Garnish with parsley and slivered green onions.

Serves 4. This recipe can be cooked in the oven and on the stove if you prefer. Just combine bake the prepared sea bass in a greased baking dish at 375 for 15 to 20 minutes. Make the sauce by combining the 1/2 cup pineapple juice, tomato paste, soy sauce, sugar, vinegar, and cornstarch in a sauce pan. Cook at medium high temperature, whisking constantly, until the mixture thickens. Add the onion, pineapple, red pepper and tomatoes and cook until the vegetables are heated throughout.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.