Crabmeat Crusted Chilean Sea Bass

7/28/2025

Chilean Sea Bass - you're so much tastier than you look. 🐟😅

You're buttery, sweet, melt in my mouth tender and oh so delicious but you're not a pretty fish. Sorry fish.

I've been buying and cooking Chilean Sea Bass for years and I only recently learned how this delicious fish came to get it's name. According to google, the Chilean Sea Bass isn't a bass at all.🐟 It's actually a Patagonian toothfish: a species that can grow up to 6 feet in length, can weigh in at over 200 pounds and live up to 5 years!😳 Popularity over this tasty white fish grew in the 70's and that's when chefs renamed the fish that's caught exclusively off of the coast of Chile to make it more marketable. Well done chefs - I'm not sure I would eat something called a toothfish.

Chilean Sea Bass isn't easy to find in the grocery stores in middle Georgia so when I happen to see it in the freezer case - I stock up. It tends to be a little pricey but if you see it at grocery store, seafood market or on a menu at a restaurant, I recommend that you treat yourself. Everyone deserves to try it at least once.

Arguably, Crabmeat Crusted Chilean Sea Bass sounds fancy dancy but I promise - it's not as intimidating to make as it sounds. It's a very straightforward recipe to make. The ingredients are simple, the flavors are bold and the fish is DELICIOUS!!

Crabmeat Crusted Chilean Sea Bass
1 pound sea bass filet
8 ounces fresh crab meat
8 Tablespoons butter
3 ounces panko bread crumbs
1 Tablespoon fresh parsley
1/4 cup finely diced red bell pepper
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon old bay seasoning
1 teaspoon lemon juice