Chilean sea bass — the most luxurious white fish you can cook at home. Silky, rich, and nearly foolproof.

Chilean sea bass (Patagonian toothfish) is the fish that made everyone who thought they didn’t like fish realize they were wrong. Extraordinarily high in natural fat — comparable to salmon — with a silky, buttery texture that’s almost impossible to overcook. It holds up to powerful preparations like miso glazing (the dish that made this fish famous worldwide) as well as the simplest butter and lemon.

Silky, rich, and buttery with large, pearlescent flakes that dissolve on the palate. The highest natural fat content of any commonly available white fish.

Marinate in white miso, mirin, and sake for 24–72 hours. Wipe off excess marinade, and broil 4 inches from the heat for 8–10 minutes until deeply caramelized. Or simply pan-sear in a dry skillet for 4–5 minutes per side — the natural fat prevents sticking and builds a beautiful crust.

Pairs Well With: White Miso & Mirin · Brown Butter · Lemon & Capers · Ginger Scallion · Truffle Oil