To celebrate moving to the Audubon Park / Garden District, I invited friends and neighbors to a house warming party. A young lady who attended from next door is a horticulturist and she presented me with Audubon Park honey harvested from hives she keeps in her backyard. Coming from just beyond my kitchen door, Audubon Park honey is as local as it gets — to my house anyway.
Yank Sing – a famous dim sum house in San Francisco – serves a great honey glazed Chilean Sea Bass. I dined at Yank Sing many times while living in San Francisco and their Sea Bass is the inspiration for this recipe
Chilean Sea Bass is seldom caught in the waters off of Chile and it is not a bass. It’s a form of arctic Cod know as the Patagonian Tooth Fish that was successfully re-branded with a more exclusive name – Chilean Sea Bass – by Lee Lantz who introduced it to the American market in the 1990’s. The fish has very little flavor on its own but it accepts glazes and spices nicely. Due to a high fat content, the texture of Sea Bass is often referred to as buttery.
Preparation is quite simple. A glaze is applied before roasting the fish in the oven then finishing by browning under the broiler. I seldom pay attention to what I put into a glaze but, I consistently strive for a sweet and sour flavor like an Italian agrodolce to balance the richness of Chilean Sea Bass.
- 4 6-ounce portions of Chilean Sea Bass, skin removed
- 1 tablespoon Olive oil
- Salt and freshly ground pepper to taste
- 4 tablespoons of high quality honey. A local variety if it is available
- 1/2 teaspoon sesame oil
- 3 tablespoons of champagne vinegar
- 1 tablespoon of unsalted butter
- For the glaze, whisk together honey, sesame oil and vinegar in a small bowl. Season with salt and pepper to taste.
- Lightly coat the bottom of a baking dish with olive oil. Season both sides of the Sea Bass with salt and pepper before placing in the baking dish.
- Spoon the glaze over each portion of fish and then let the dish stand at room temperature for 30 minutes.
- Preheat oven to 400 degrees
- Roast the fish uncovered in the oven for 8 minutes
- Remove the baking dish from the oven while turning the oven to the broil setting. Dot each portion of the fish with butter before placing the dish under the broiler for 2 minutes, or until browned. Rotate the dish under broiler at least once during this cooking time.
- Remove from the broiler and serve spooning a bit of the remaining glaze in the pan over the fish.