You don't hear about many Patagonian Toothfish recipes, mostly because the fish is also known as Chilean Sea Bass. Call it what you will, it's as succulent and as flaky as fish can be. It will melt in your mouth! In this recipe it's prepared with an amazing sweet red pepper sauce.
Please don't be turned off by its name! There are no teeth in the fillets, I promise!
You probably know Patagonian Toothfish as Chilean Sea Bass, which is really just a more palatable name for it. So actually, there are a lot of Patagonian Toothfish recipes out there, only they likely have Chilean Sea Bass in their titles.
Buying sustainable fish . . . .
Is it okay to eat Patagonian Toothfish (Chilean Sea Bass)?
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.
What does Toothfish taste like?
This fish is super succulent, buttery, and flaky, with a mild sweet flavor. It's so delicious!
Sweet Red Pepper Sauce
This sauce would be fantastic 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 peppers you'd like to, though my first choice are the Sweet Kapia peppers from Melissa's Produce.
Photo credit: Melissas.com
Enjoy every last succulent bite of this Red Pepper-Spinach Patagonian Toothfish!
Patagonian Toothfish with Red Pepper
- 2 cups sweet red peppers (Kapia, Pimentos, Bell, or Cherry), roughly chopped
- ½ cup fresh tomato, washed and dried, seeds removed, roughly chopped
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic, finely chopped
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- 10 ounces fresh spinach, washed and dried, stems removed
- 4 (approximately 5-ounce) fillets Patagonian Toothfish
- Set oven. Preheat the oven to 400°F.
- Make the sauce. 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.
- Bake. 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°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.
This looks just amazing!
Hmmm. CSB is now OK? I've lived without so long. I must investigate. GREG
Greg, it MUST be only from certain areas. According to the Monterey Bay Aquarium Seafood Watch, if it's from Heard and McDonald Islands, Falkland Islands, or Macquarie Island, it's okay. 🙂
Shashi @ http://runninsrilankan.com
This sauce sounds amazing!
Thank you, Shashi -- I hope you try it! 🙂
The name caught my eye.
Then I saw the sauce.
Looks killer yummy. It's on the to-do!
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
David, you just made my day. You comments are always so positive and sweet. 🙂
I just love Chilean Sea Bass! It is my favorite fish to eat by far! And this sauce, OMGoodness, it looks divine! I cannot wait to try this recipe, my favorite fish with an amazing sauce, what could be better?!!
Thanks so much, Cathy. Enjoy!
My family is trying to eat more fish lately, this recipe with red pepper sauce looks amazing and so flavorful!
Thanks Emily. We've been trying to eat more fish too. If you try it, I hope you love it.
Chilean sea bass is my all time favorite and I love your version! Can't wait to make this!
Enjoy it Nicole. Thank you so much!
Love the yummy red pepper sauce!
Thanks Tara! It's good on so many things.
Laura | Wandercooks
This recipe sounds divine, and I love the resources you linked - it's so important to be making the right choices, especially when it comes to sustainably sourced seafood, so the more we can educate ourselves the better!
Thank you Laura. I completely agree with you -- I can't buy anything in good conscience these days without knowing exactly how it's sourced. Enjoy! 🙂