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 this out first to be sure you know where it should come from. This is not my area of expertise, so please read all about it here. 😉
This fish is succulent, buttery, mild, flaky and unbelievably delicious!
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
- 2 cups fresh sweet red peppers, roughly chopped (I used Kapia peppers from Melissa's Produce)
- 1/2 cup fresh tomato seeds removed and roughly chopped
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon finely chopped garlic about 1 small to medium clove
- 1 teaspoon sweet paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon granulated sugar
- 10 ounces fresh spinach washed, dried and stems removed
- 4 approximately 5-ounce fillets Patagonian Toothfish
- Preheat the oven to 400 degrees F.
- 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.
- Pour the sauce into a medium to large, oven-proof skillet (cast iron is perfect), and place it over medium-high heat.
- Add the spinach and cook until it's completely wilted, about 2 minutes. Remove the pan from the heat.
- 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.
- 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.
- Serve immediately.