DOUBLE YOU TEE EFF. This was so outrageously, insanely, do 40 shots of tequila, good. I'd really like to talk about it, but I can't right now. I'm too busy doing a victory lap around my kitchen island.
I love love love Chilean Sea Bass. As my friend Lauren described it, it's a fish, made with butter. It's so unbelievably tender, moist, and BUTTERY. I've never seen one in the wild before but I imagine a Land O' Lakes stick of butter with fins swimming around eating a diet of pure bacon. Yum. I. Can't. Even. Focus.
Isaacson's in Chicago. This place is not really for the faint of heart. Think no frills, pick your own fish up with a plastic glove kinda place. But it's cheap. And it's fresh as all get out. A giant fillet that I actually cut into two servings was $18. I bought a singular, smaller, fishier tasting piece of Chilean sea bass from Whole Foods for the same price. Just FYI for all you Chicagoans out there. Go to Isaacson's. Actually don't, so there are less lines for me.
Chilean Sea Bass
Low Sodium Soy Sauce
Dark Brown Sugar
Sake Shitake Mushrooms. OMG. I mean. I just can't.
Look at that. Firm, moist, perfection. It's so easy. If I can do it you can do it. Stay hungry!Brown Sugar Glazed Chilean Sea Bass
2 Fresh Chilean Sea Bass Fillets
3 Tbs Low Sodium Soy Sauce
1/3 Cup Sake
3 Tbs Dark Brown Sugar
Mix all ingredients except fish together and blend well. Pour ingredients over fish in a sealable container/plastic bag and coat well. Let marinade sit for 2 hours in the fridge. Preheat oven to 500 degrees. Cook fillets until firm to the touch, flakes easily, or is opaque. Enjoy!