Chilean Sea Bass, Polenta al Pomodoro

🐟 Chilean Sea Bass 🐟
🌽 🍅 Polenta al Pomodoro 🍅 🌽

In under 30 minutes, this terrific, super-easy dish can be on the table! Pan-seared melt-in-the-mouth Chilean sea bass is served atop creamy polenta paired with a chunky flavorful tomato sauce where plenty of fresh basil adds bright herbal notes.

Chilean Sea Bass aka Patagonian Toothfish (Dissostichus eleginoides) is simply delicious and almost impossible to overcook due to its flesh high fat content.

Populations went from sustainable, to overfished, and now back to sustainable again according to the Marine Stewardship Council. And although this fish is labeled “Chilean” it is actually a product of Australia, fished in the Southern Ocean. It has met the global standard for sustainability where there are enough fish left in the sea to reproduce indefinitely.

Chilean Sea Bass, Polenta al Pomodoro Recipe

Polenta

• 1 c. yellow corn polenta
• 1 t. salt
• 1 – 2 T. cream
• 1/4 – 1/2 c. grated parmesan

Bring 3 cups of water and salt to a boil in a medium pot. Whisk in polenta and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover, and let stand at least 2 minutes.

Pomodoro Sauce

• 2 T. olive oil
• 2 – 4 garlic cloves, minced
• 1/8 – 1/4 t. red chile flakes
• 1/4 – 1/2 t. dried oregano
• 14.5 oz. can fire-roasted petite dice, organic tomatoes
• salt to taste

Heat olive oil in a medium sauté pan. Add garlic and chile flakes then cook for 1 minute. Add oregano and tomatoes including juices. Cook on low heat for 10 minutes. Taste for salt if needed.

(Add more or less of the measurements above according to taste).

Chilean Sea Bass

• chilean sea bass fillets
• coarse sea salt and fresh ground black pepper
• flour
• olive oil

Let fish fillets come close to room temperature. Pat dry with paper towels. Season with salt and pepper. Dredge in flour, shake off excess.

Cook fish in a glug of olive oil in a non-stick skillet over medium to medium-high heat until golden brown on both sides. Then remove fish to a platter and keep warm.

To Plate

• fresh basil

Add about a tablespoon of chopped basil to the tomato sauce, stir to combine. If desired, add a splash of red wine vinegar to balance the tomatoes’ sweetness with acidity, brightening the sauce.

Place the fish on top of the tomato sauce in the pan (but do not submerge). Cook for approximately 3 minutes until the fish is hot all the way through.

Finish the polenta by stirring in a splash of warm cream then adding the parmesan.

Spoon tomato sauce around the perimeter of rimmed dinner plates. Spoon polenta into the center. Place fish on top of the polenta. Garnish with chiffonade of basil and fresh basil leaves.

Note

This recipe was inspired by our recent trip to the Temecula Wine Country and a lovely cookbook – Flavors of the Temecula Valley Wineries by Martha Culbertson and Rebecca Farnbach.

More Chilean Sea Bass

Chilean Sea Bass, Mole Coloradito

Chilean Sea Bass a la Veracruzana