Steamed Sea Bass, Lemony Veggie Coins, Sushi Rice

🐟 🍋 🥒 🍚

This dish is a breath of fresh air. The steamed Chilean sea bass here offers a unique, delicate texture and flavor compared to my pan-seared versions. When steamed, the fish remains incredibly moist and tender, as the gentle cooking method preserves its subtle clean flavors and soft flakes.

Paired with a lovely medley of thinly sliced radish, yellow squash, and cucumber in a light lemony dressing, this dish is a bright refreshing springtime star, and it will continue to shine all the way through summer. ☀️

Steamed Sea Bass with Lemony Veggie Coins Recipe

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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

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Simple Summer Sea Bass

☀️ 🐟 Simple Summer Sea Bass 🐟 ☀️

How about a colorful dinner that is summery, sustainable, super-easy, and super-tasty? Last summer I shared a simple Grilled Swordfish over a Tomato Cucumber Salad that became quite popular, this summer it’s Chilean Sea Bass over Summer Vegetable Couscous.

Rich, melt-in-the-mouth Chilean Sea Bass aka Patagonian Toothfish (Dissostichus eleginoides) is simply delicious and almost impossible to overcook due to its flesh high fat content.

And, yes, it is after Labor Day, but it is still officially summer for a few more weeks, and still over 100°F here in Vegas every day… Yesterday was the 70th day reaching at least 105°F in 2024.

Chilean Sea Bass over Summer Vegetable Couscous Recipe

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Chilean Sea Bass, Mole Coloradito

A little while back, I shared a recipe for Duck and Sweet Potato Enmoladas with a New Mexican Mole inspired by Chef Fernando Olea at Sazón restaurant in Santa Fe, New Mexico. He was named Best Chef Southwest 2022 by the James Beard Foundation for his unique interpretation of contemporary and traditional Mexican dishes.

The Chef is famous for his various moles including New Mexican Mole, Mole Verde, Mole Negro, and Mole Coloradito. Not only does the Chef offer a tasting of his exceptional moles at the restaurant, he also sells them online so we can enjoy them at home!

Mole Coloradito is prepared using one of Chef Olea’s traditional family recipes. Incorporating both guajillo and arbol chiles, he creates a harmonizing blend of savory and spice which are combined with tomato, onion, garlic, lime juice and many other ingredients. This somewhat spicier mole pairs wonderfully with pork or white fish.