chilean sea bass

anyone cooked this sous vide or recommend it or not. I have a lot from work. Just looking for input and thoughts! Thanks!!

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Jack_Mayer_85396

@Tucker - I'm certainly no expert, but wouldn't any of the Halibut concepts work well? Maybe a SV cook and then a crust and finish treatment? I've done 50/50 chopped macadamias and panko with the traditional breading approach. Just do one side and sear or broil to finish?

tuckatodd

@jack mayer thanks for the ideas, ill take them in to cons

ideration

Brendan_Lee_56950

I did bass this weekend, 52C for about 20 minutes

tuckatodd

@Brendan Will do!! thanks!!

Johan_Edstrom_5586

The salmon approach works well too -

That was 45 for 30 minutes, finished in pan with butter.

grant

Cook in 50c bath to core of 48c. Then serve or deep fry. Or, deep fry from raw, then place in 70c oven and cook to core of 46c. It will carry over to 48c. I love the way chilean sea bass cuts and eats. Very nice fish, don't use it much here in the Pacific Northwest but I like to when I can.

Grant