Patagonian Toothfish in Sweet Red Pepper-Spinach Sauce

Patagonian Toothfish in Sweet Red Pepper-Spinach Sauce Please don’t be turned off by its name!  There are no teeth in the fillets, I promise!

You most likely know Patagonian Toothfish as Chilean Seabass (which is really just a more palatable name for it).  For many years this fish was on the Seafood Watch “red list.” Now though, if it’s marked with a blue eco-label of the Marine Stewardship Council, it’s sustainable and okay to purchase.  Otherwise, be sure to ask the fish monger where in the world it came from — and before you do, check the “best choices” column of this chart to see where it should come from to be considered okay.  This is not my area of expertise, so please read all about it here. 😉

This fish is succulent, buttery, mild, flaky and unbelievably delicious!
Patagonian Toothfish in Sweet Red Pepper-Spinach Sauce
Earlier today I told you about the awesome grand opening of Bristol Farms in Santa Monica, CA, and the Hatch Chile craze happening there. Well, there were more highlights —  getting to see some of my favorite foodie friends, and buying this Patagonian Toothfish.  (The highlight was more cooking with the fish– buying it was expensive — but well worth every penny.)

And the Sweet Red Pepper-Spinach Sauce?  It would be delicious with almost any fish.  Or chicken . . . or meat . . . or vegetable — really, it’s divine on anything.  Seriously, you could drink it, it’s so good!(You can use any sweet red pepper you’d like to, though my first choice are the Sweet Kapia peppers from Melissa’s Produce, which is what I used.)


Patagonian Toothfish in Sweet Red Pepper-Spinach Sauce
Prep time
Cook time
Total time
Serves: Serves 4
  • 2 cups fresh, sweet red peppers, roughly chopped (I used Kapia peppers from Melissa's Produce)
  • ½ cup fresh tomato, seeds removed and roughly chopped
  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon finely chopped garlic (about 1 small to medium clove)
  • 1 teaspoon sweet paprika
  • ½ teaspoon sea salt
  • ½ teaspoon granulated sugar
  • 10 ounces fresh spinach, washed, dried and stems removed
  • 4 (approximately 5-ounce) fillets Patagonian Toothfish
  1. Preheat the oven to 400 degrees F.
  2. In a blender or food processor fitted with the blade attachment, blend the peppers and tomato with the olive oil, vinegar, garlic, paprika, salt and sugar.
  3. Pour the sauce into a medium to large, oven-proof skillet (cast iron is perfect), and place it over medium-high heat.
  4. Add the spinach and cook until it's completely wilted, about 2 minutes. Remove the pan from the heat.
  5. Season both sides of the fillets with sea salt and freshly ground black pepper. Then add them to the pan, being sure to coat both sides with the sauce.
  6. Place the pan in the preheated 400 degree F oven and cook just until the fillets are cooked through -- it should still be translucent in the center, 7 to 10 minutes.
  7. Serve immediately.
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    • valentina says

      Greg, it MUST be only from certain areas. According to this chart from the Monterey Bay Aquarium Seafood Watch, if it’s from Heard and McDonald Islands, Falkland Islands, or Macquarie Island, it’s okay. 🙂

  1. says

    I have learned so much in this post – I never knew Chilean sea bass had another name. And I am so glad to know that it can be sustainable (if from the right places). This news, combined with your recipe, makes my day! So healthy and flavorful! ~ David

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