Chilean sea bass with tomato relish.
A beautiful dinner put together in less than 20 minutes. You will love it!
Simple to assemble with many flavors you do not want to miss. The tomato relish burst with flavors with the capers and the green olives.
The minced shallots add that extra depth and balance to the sweetness of the tomatoes. This step will only take a few minutes of stirring.
The dressing with the mustard and the Champagne dressing makes the perfect marriage with the relish.
The tender meat of the seared Chilean sea bass combined with the tomato relish leaves you wanting more.
In this Article
- Chilean sea bass with tomato relish.
- A little bit about Chilean Sea Bass
- What does Chilean Sea Bass taste like?
- Here are a few helpful tips for the ingredients needed
- Equipment needed
- Cooking tips and step by step to make this delicious Chilean sea bass with tomato relish
- Side dishes to prepare with it
- Frequently Asked Questions
- If you enjoy this dish, check out these flavorful recipes:
- Chilean Sea Bass with Tomato Relish
A little bit about Chilean Sea Bass
Also called Patagonian and Antarctic toothfish is one of the most sought-after fish in the world.
This excellent fish is low in calories and fat.
A great source of omega-3 fatty acids. Chilean sea bass has a moderate mercury level, making it a safe fish to enjoy.
Delicate in flavor and whitefish in color. Whether you decide to prepare the Chilean seabass in a butter sauce or bake it in the oven for less than 15 minutes, you will always have a very tender fish to bite into
What does Chilean Sea Bass taste like?
Moist and buttery, with firm well-determined flakes that you can put your fork into. Milder in taste and flavor and highly recommend for people that do not like strong fish flavor.
Feel free to use any tomatoes that you may have on hand. Heirloom tomatoes are excellent due to the meaty richness they offer.
I decided to go with the small cherry tomatoes for this dish.
If you choose to use the large beefsteak tomatoes, you may want to remove the seeds as they will make this dish very watery and lose some flavor richness.
I always favor sea salt capers preserved over brine capers. Even though both are good, I like how the sea salt preserves the caper more intact and does not alter its flavor.
With the brine, to me, the capers become soggy and lose part of their flavor by absorbing the brine.
Noteworthy, both need excellent rinsing before being added to any cooking.
Here are a few helpful tips for the ingredients needed
Chilean sea bass – the star of this dish. Ensure that all the fillets are equal in size and weight. This will facilitate cooking.
Capers – rich in flavor and with a touch of saltiness, they marry well with the sweetness of the tomatoes
Tomatoes – they give that sweet taste to your relish
Champagne vinegar – tasty and with a hint of aroma, it adds a layer of flavor to your Chilean sea bass
Dijon mustard – is my favorite on relishes as it brings creaminess to your relish
Shallots – French favorite and give lots of flavors when cooked with
Green olives – use your favorite green olives. Ensure they are pitted and chopped.
I only recommend what I use and love. To achieve this recipe, I used the following:
Small bowl – to hold and prepare your tomato relish
Whisk – to create your relish sauce
Small mesh colander – to drain your capers
Skillet – to cook your Chilean sea bass
Fish spatula – they have a more extended blade that helps while picking up your fish
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Cooking tips and step by step to make this delicious Chilean sea bass with tomato relish
This recipe goes relatively fast once you start cooking; therefore, I suggest getting all your ingredients ready immediately.
- Start by making the champagne dijon mustard sauce for the tomato relish and set it aside.
- Always rinse the capers. Either to remove the saltiness of the salt, if salt is preserved. Or to remove the acidity of the brine.
- The capers will cook relatively fast and jump at you and burn, add the shallots and the remaining ingredients to the skillet right the way.
- You can also use small cherry tomatoes or Campari tomatoes. Quite tasty with it.
- The tomato relish needs a few minutes to be warmed up.
- The longer you let the relish sit together, the more flavor infused.
- You can wipe down the skillet you used to prepare the relish for the pan-seared Chilean sea bass.
- Use a large fish spatula to turn the fish and remove it from the skillet. You want your fish to stay all together.
The result was quite delicious as the sea bass sits on the natural juice of the tomatoes with the Dijon vinaigrette.
If Chilean Sea Bass is unavailable, you can make this with white fish and even tuna steaks cut thinner than your usual 1-inch thick. Cod is excellent with this sauce.
Side dishes to prepare with it
With so many flavors, I like to make simple white jasmine rice with butter and some chopped parsley to go alongside. Steamed potatoes are also delightful as a side dish.
Steamed green beans or broccoli is an excellent pairing as well.
You can never go wrong with a beautiful light salad and a slice of toasted bread to help you soak up all the savory juices.
Frequently Asked Questions
What is so special about Chilean sea bass?
It is a very sought-after fish as it has broad flakes, which will not fall apart when you go to eat it. Buttery flavor, clean and mild tasting
Why is Chilean sea bass so expensive?
A highly demanded fish with a low supply
Is it better to bake or fry sea bass?
Pan-frying is a straightforward way to cook sea bass as it only takes a few minutes, and crisping will add extra flavor and texture to our finished dish.
If you enjoy this dish, check out these flavorful recipes:
Perfect dinner amongst friends and family. Or the perfect dinner date recipe.
Either way… Bon Appetit!
Chilean Sea Bass with Tomato Relish
- 3 tablespoons capers, drained
- 3 tablespoons olive oil
- 1 cup tomatoes, cut into small chunks
- ⅓ cup green olives, pitted and chopped
- 1 tablespoon Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon shallots, minced
- 1.5 tablespoons olive oil
- 6 ounces sea bass fillets
- salt and pepper
- Rinse the capers under cold running water, rinse and pat dry with a paper towel.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the Dijon mustard, and vinegar. Add the tomatoes and mix well. Set aside.
- Put 1 tablespoon of olive oil in a medium-size skillet over medium heat. When hot add capers, shallots and fry for 1 minute, gently shaking the pan. Add the tomatoes and the olives. Season with salt and pepper and cook for 2 – 3 minutes, just enough to warm.
- Season generously the sea bass with salt and pepper
- In a large straight skillet heat the remaining olive oil over medium heat. Once the oil is hot, add the fillets and pan-seared them for 5 to 6 minutes on each side, or until cooked through completely and the fish flakes easily.
- Serve the fillets with the tomato relish and enjoy.
- Optional: squeeze some lemon juice over the whole plate
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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