Chilean Sea Bass Recipe From My Restaurant | Chef Jean-Pierre

Hello There Friends! Chilean Sea Bass, also known as Patagonian Toothfish, is a delightful, buttery fish that pairs wonderfully with a rich red wine sauce. In this recipe, we’ll create a sophisticated yet straightforward dish that features perfectly cooked sea bass, a lush red wine reduction, and creamy mashed potatoes. This meal is perfect for special occasions or whenever you want to indulge in a gourmet experience at home. Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/recipes/mains/chilean-sea-bass-recipe/
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well hello there friends another
fantastic fish today one you’ve been
asking me a lot a chili and sea bass I’m
going to show you how to make it we’re
going to make it with a red wine sauce
yeah fish red wine sauce why not it’s
going to be delicious and a delicious
creamy buttery mashed potatoes I’m glad
you’re here I’m going to show you how
easy it is to make it remember thumbs up
you like the video don’t forget
subscribe to the channel and don’t
forget to ring the bested stay tuned
friends we’re going to make it together
right now
[Applause]
okay friends well this an easy one E I
decided to make you super easy fish you
go to the fish market you pick up a
Chilean Seabass you pick up a grouper
you pick up a snapper you want to make a
quick little dish but you want to be
nice
of course you want to be nice like I’m
going to buy fish I’m not going to make
a nice today of course you’re going to
make a nice I got a chili and Seabass
you know that’s not the original name
the original name of that fish is pomian
tooth
fish I remember in my restaurant I
always remember think in my restaurant
because I spend I spend my whole life
there uh when it first came out in the
early 90s it was called padan too fish
and the uh the wers with go to the table
and say and the fish special tonight is
pomian tooth fish and people were like
what and now you got any Snapper any
grouper so the fish would never sell and
I’m like man that fish is so good anyway
to make a long story short the people
then we’re bringing it
in the it’s it’s a a they call it the
Chile and sea bass because in Chile
that’s where they brought the first one
in and they decided the the the FDA
approved the name uh Chilean sea bass so
all of a sudden you were like uh what’s
special today Chilean sea bass oh that’s
good we’re going to have some of that
people thought it had nothing to do with
the seab bus you find in the state or
any other place in the world uh so like
I said Well Jack is going to give you a
pictures pretty ugly fish my man is it
delicious it’s got an amazing
texture uh it really is an amazing it’s
um
dense soft flaky beautiful fish and that
one of the best fish there is if you can
get the problem is so expensive it’s
difficult to get fresh also in many
cases you got to get it frozen and if
it’s well done it’s not going to matter
that much but it’s better if you can get
a fresh but most of them are going to
say to you previously
frozen that mean it was frozen
previously frozen a little salt little
pepper we’re going to put it in a pan
friends and uh I’m going to use a uh
clarify butter because if I don’t use
clarified butter it’s going to burn
about the time the fish is cooked you
see this is when we use clarifi butter
cuz we don’t want it to burn and clarify
butter has got a high smoke point so
it’s not going to burn right away I want
to make a a b Rouge sauce then it’s
going to go with that and that sauce
we’re going to use regular butter so but
I don’t want to confuse you about the
the whole thing but this is typical for
a fish here right here friends okay uh
salt and pepper I get it I got it today
at the fish pedler it’s my fish market
in Fort lale we love fish Peddler it’s
uh I’ve been shopping there for I don’t
know 50 years it’s a fantastic Market
they do beautiful job and they and uh
and and I over there I just go in the
kitchen I know all the chefs cuz a
couple of them used to work for me
lovely guys they in the back right there
doing some fantastic fish hey Chef what
are you doing today on your YouTube
channel so we have fun
so I don’t want to confuse the issue but
I’m looking at a
365
degree heat I got my oven at
365 I don’t want to confuse you either
365 375 365 is good just remember how
many days you got in one year it’s easy
to remember right it’s about the
temperature we want we’re going to put
the fish we’re going to get a beautiful
gold and brown color like we’re doing a
steak right and then we’re going to cook
it where the temperature inside
temperature temperature does not exceed
125° that’s really important to remember
when you’re cooking fish friends no hter
than 125 when you’re cooking fish 130
maybe okay but no more all right so here
regular butter regular butter we’re
going to saut this some
shallots that’s for the sauce all right
and by
now by now friends I got a uh a big
shallots I use those uh banana shallots
then I got a Publix look look at this
look at this look at this banana
shallots they’re great they’re great um
so the fish is probably good now right
what do you think the C the beauty about
clarified butter you don’t have to worry
about it’s not going to burn on you
right we’re going to put the fish in
there we’re not going to touch it this
is very simple when you cook fish people
are are afraid to cook fish cuz they
think oh it’s complicated cooked fish
one of the easiest thing in the world to
do friends just don’t worry about it put
it there get a nice color plop flip it
pop it in the oven a child could do this
friends I’m going to leave it here so I
can concentrate on my sauce go in there
you do me do me do do me proud over
there right clarify butter remember if
you don’t have any of this you use a
good uh uh high smoke cooking oil
that’ll be just fine also right shallots
if you don’t have shots what do you use
onion
it be perfectly fine remember point it’s
cooking relax have a glass of wine enjoy
yourself it’s cooking it’s not what’s
the worst things to got happen the food
is not so good you order a
pizza that’s the worst thing is got up
and you got to relax and have a good
time friends it’s not
complicated I think everybody likes to
make it more complicated than what it is
don’t you agree I’m telling you I’m tell
you it’s not that complicated look why
do we use instead of onion cuz they
sweeter they’re more delicate onion
sometime can be
pon pon is that a world Jack Pon
see he’s from Australia he still speaks
Prett good
English my goodness all right what do we
got here friends remember I want a
beautiful color but don’t give me a
beautiful color I’m not
flipping he this is going to be like a
beautiful fish you guys going to love
this I got a little uh taragon eston
French taragon friends I love taragon I
I love taragon if you can’t get tagon
you could make that sauce with a with a
sage would also be quite well if you can
get fresh herb it’s better but if you
can’t get fresh herb then then uh use
dry herbs you going to get them right
we’re going to make make a red wine
reduction I highly recommend you use a
wine you can cook you can you can cook I
highly a one you can cook I highly
recommend use a wine you’re willing to
drink to cook if you’re if you’re not
willing to drink
it then I highly recommend you don’t
cook with
it cuz you think it’s going to get
better oh you know I’m going to uh put
this wine it’s not very good wine but
I’m only cooking with it it’s going to
get better when I cook it no it won’t
quite the contrary it’s going to get
worse so don’t put a wine you’re not
willing to drink all right friends is
you’re going to be amazed how simple
that is a child could do this is nothing
to it I’m going to reduce the wine I’m
going to put butter salt and pepper the
fish I’m going to put that in oh yes you
see what I’m talking about right there
friends now we’re going to take that
fish we’re going to pop it in the oven
it’s going to cook on the other side the
oven is pre pre- warmed
up
plans once in a while I got to make an
easy video for you this is you can’t get
any easier than that we’re going to let
this reduce let get it to thicken we’re
going to f make sure it’s nice and
smooth we’re going to finish it with
butter and I’m going to serve it with my
U my creamy three star Michel and mashed
potatoes I’ll be back in a minute
okay friends just took the fish out five
minutes depends that thinket is about
five minutes what we’re going to do now
friends is we’re going to strain that
sauce just a very simple reduction
nothing to it friends nothing to it at
all we’re going to get rid of all that
stuff some people like to keep it you
can keep it there’s nothing wrong with
it and then you uh squeeze it squeeze it
squeeze it squeeze it see squeeze all
the
goodies all
right now you don’t put that uh a let on
in there otherwise you get it all back
right there right very simple you see
this is a reduction this is what we call
a reduction here friend very simple
reduction you see look with nothing to
it we’re going to test
it and uh we’re going to adjust
seasoning with a
pepper little
salt this is a very simple
dish we’re going to test it and then
we’re going to butter it remember it’s
bur
Rouge so simple and yet so delicious now
we’re going to put
butter now remember
B bouge that means we’re putting butter
in there
and don’t be shy
friends this is a dish that makes us
happy to have
butter so you mount it with butter
that’s called
monteo until it’s smooth as
silk and believe
me it’s going to be
nice very simple
ehh right there you have yourself an
amazing
butter sauce look look look at this you
see how beautiful it
became okay SP the paint so I got a ring
you can use a ring you still have to use
a ring I just I like a to use a a uh a
ring so it it makes a nice now this
mashed potato friends we released a
video on it and this is my uh three star
and mashed potato then it’s smooth as
silk I promise you friends it’s going to
be one of the most
smooth uh uh mashed potato you’ve ever
had in your life we want to pack it in
in that ring this is just a cookie cut
that’s all it is you know nothing fancy
but this is just to make a a a dinner
plate a little
nice okay and and you can serve this
with a with a poach carrots with a
potatoes uh no not potatoes what am I
talking about uh a a um
broccolini carrots whatever you put but
you got to put on the side you can’t use
the same plates same decoration of of
the plates cuz it’s not going to work
all right made a mess right there there
you go okay so now all I got to do
friends is take a a
ladle and uh and uh and put the sauce on
it and the sauce is just going to go
around it you see now the sauce is
delicate
enough just to fill up the bottom of the
plate and very simple you
see very very simple and then we’re
going to take a
fish right there always keep a a
handle handle on the
um on on the fry pan right there
friends
and fill up that sauce right
there
now and then friends we’re going to take
our fish let’s take our mashed
potatoes and let’s put that over there
and let’s take that fish right there we
may want to just put a little pepper
towel
and the bottom of the fish just in
case we’ll put a a pepper towel just in
case the fish released a little bit of
water and we’re going to take it and the
underneath is just as beautiful it’s
flaky then we take a little sprig of
um of uh
ton take a little piece of ton right
there let
let’s find a a good looking piece of
too I had one ready to go but um somehow
it disappeared on me there you go a
little piece of T going right there
friends and
voila of course it’s not going to stay
up like I had you know I had to put put
it like that and stay right it’s not
going to stay so anyway I just wanted to
show you the inside of the Fish Friends
the inside of the fish is going to be
amazing
it’s going to be flaky and what a
perfect combination to have it I want to
show you okay so we got it right there
Jack we go right there we just go look
at this friend look at this look at
gorgeous that this friend you see how
beautiful that is how simple that was to
make it really was right and and it’s
like a w and this fish is cooked the per
perfect going to use my
fingers got to have some matters over
here and you all do you do is right look
at that see it’s flaky it falls apart
almost
wow my friends I can’t stress it enough
this
oh this is an amazing plate it’s so
simple to
make it may seem like um it’s difficult
but you saw me do it that’s nothing
friends I hope you like it don’t forget
to give us some thumbs up don’t forget
to subscribe to the channel and don’t
forget to ring the bell thanks for
[Music]
watching wow this is
delicious why didn’t e taste that one
Jack look at the fish look at that look
at that fish it’s just like four
apart and a mashed potato
let me tell you see just enough
sauce it’s a
winner oh wow thank goodness I got an
out of piece for you otherwise I eat
that whole thing right there