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    Home » Fish & Shellfish » Patagonian Toothfish Recipe

    Patagonian Toothfish Recipe

    Aug 24, 2013 · by Valentina · 18 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.One large fillet of chilian seabass - patagonian toothfish, on blue and white plate

    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!

    Patagonian Toothfish in Sweet Red Pepper-Spinach Sauce

    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.

    4 bright red Kapia peppers on a white backgroundPhoto credit: Melissas.com

    Enjoy every last succulent bite of this Red Pepper-Spinach Patagonian Toothfish!

    One large fillet of chilian seabass - patagonian toothfish, on blue and white plate

    Patagonian Toothfish with Red Pepper

    Valentina K. Wein
    This fish will melt in your mouth, and the sauce has just the right amount of sweetness and spice to make every bite incredibly tasty.
    5 from 3 votes
    Print
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Course, Dinner
    Cuisine American
    Servings 4
    Calories 395 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    Calorie count is only an estimate.
    Keywords fish for dinner party, light and healthy recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

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    Reader Interactions

    Comments

    1. Kalyn

      August 25, 2013 at 4:01 pm

      This looks just amazing!

      Reply
    2. sippitysup

      August 25, 2013 at 5:41 pm

      Hmmm. CSB is now OK? I've lived without so long. I must investigate. GREG

      Reply
      • valentina

        August 26, 2013 at 4:57 am

        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. 🙂

        Reply
    3. Shashi @ http://runninsrilankan.com

      August 26, 2013 at 12:52 pm

      This sauce sounds amazing!

      Reply
      • valentina

        September 03, 2013 at 3:34 am

        Thank you, Shashi -- I hope you try it! 🙂

        Reply
    4. Colette

      August 27, 2013 at 7:45 pm

      The name caught my eye.
      Then I saw the sauce.
      Looks killer yummy. It's on the to-do!

      Reply
    5. David

      September 02, 2013 at 2:56 pm

      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

      Reply
      • valentina

        September 03, 2013 at 3:25 am

        David, you just made my day. You comments are always so positive and sweet. 🙂

        Reply
    6. Cathy

      February 04, 2019 at 4:26 pm

      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?!!

      Reply
      • valentina

        February 04, 2019 at 8:07 pm

        Thanks so much, Cathy. Enjoy!

        Reply
    7. Emily

      February 04, 2019 at 5:14 pm

      My family is trying to eat more fish lately, this recipe with red pepper sauce looks amazing and so flavorful!

      Reply
      • valentina

        February 04, 2019 at 8:07 pm

        Thanks Emily. We've been trying to eat more fish too. If you try it, I hope you love it.

        Reply
    8. Nicole Triebe

      February 04, 2019 at 6:31 pm

      Chilean sea bass is my all time favorite and I love your version! Can't wait to make this!

      Reply
      • valentina

        February 04, 2019 at 8:08 pm

        Enjoy it Nicole. Thank you so much!

        Reply
    9. Tara

      February 04, 2019 at 7:04 pm

      Love the yummy red pepper sauce!

      Reply
      • valentina

        February 04, 2019 at 8:08 pm

        Thanks Tara! It's good on so many things.

        Reply
    10. Laura | Wandercooks

      February 04, 2019 at 7:08 pm

      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!

      Reply
      • valentina

        February 04, 2019 at 8:10 pm

        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! 🙂

        Reply

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