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, flakey 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.)