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Okay. You might be thinking, “Yeah. Right. Like I’m gonna eat Dissostichus Eleginoides?”      “Taxi!!!”
Okay. Okay. We at Condimented.com agree – there is no way that THIS would be delicious. That’s how everybody felt. So the marketing geniuses at www.fishnames.krazy thought, “Hey, how about calling it Patagonian Toothfish?”
“What!!!???” says you. That’s right. After years and years of the distasteful sound of Dissostichus Eleginoides, they tried to make it more appealing by calling it Patagonian Toothfish. Appropriately, people still didn’t go for it. And so after not so much great thought this time, since it was from southern waters, and Chile is the southernmost county, it came to be called…Chilean Seabass. Say it – “Chilean….Seabass.” You can hardly say the words without it sounding sexy. It is known by several different names around the world – Merluza Negra in Argentina, Peru and Uruguay; Legine Australe in France; and Mero in Japan and Spain… Most notably, “Bacalao de Profundidad.”  Where do they call it Bacalao de Profundidad? That’s right — in Chile. Translation: Toothfish.
Well, sales went way up, and the supply went down and became endangered at a point not too long ago in history. Not surprising. But those Dissostichus Eleginoides were not ready for extinction. But through human efforts, and sheer determination, and a late night deep sea rock’n’roll party here and there, mixed with 1000-meter deep spawning, they multiplied. They live any where between 45 and 3800 meters deep in the icy waters of southern oceans around most sub-Antarctic islands, and can reach upwards of 220 lbs.!

So let’s jump in the icy waters and cook dinner! For 4-6 people, you’re gonna need:

2 – 2½ lbs. of fresh Chilean Seabass (it should be approx. 2 inches thick in the middle, and 6″ X 8″ or so.)

2 – 3 oz. honey

1 oz. soy sauce(substitute with your favorite hot sauce)

2 oz. olive oil

1 oz. salted butter

1½ lbs. of mini heirloom tomatoes.

1½ lbs. baby Yukon gold potatoes

3 oz. x-virgin olive oil

4 cloves garlic

Salt and pepper

A large skillet for frying, a large baking dish(9″x15″) and a small baking dish, and an osterizer.

Preheat oven to 400°F. Butter spread both of the baking dishes and put aside. Put the 3 oz. x-virgin olive oil and 4 cloves garlic into the blender and mix to a point where the garlic is in tiny tiny slivers. Pour this mix into a plastic bag big enough for the potatoes; cut the potatoes in half and add them. Close the bag and play with it for a while, gently squeezing and manipulating, making sure that the mix is all throughout the potatoes, then pour the potatoes into the small baking dish – use your own judgment on to how much of the oil/garlic mix to allow in the dish.  Pour the honey and the soy sauce (or hot sauce) onto a large microwavable dinner plate. Put it in the microwave for 10 seconds. Remove and mix by swirling with a flat fork until the honey and the soy sauce is mixed thoroughly. Roll the slab of fish in the honey and soy sauce mix so that the fish is generously covered. Put 2 oz. olive oil and the 1 oz. butter in the fry pan full flame. When it is hot – test by flipping a drop of water in the pan – gently lay the fish in the hot pan. Be careful, it may spit hot oil a bit. Sizzle it for 1½ – 2 minutes on each side. Take it out of the pan and put it in the large baking dish. Put the potatoes in the preheated oven for 40 minutes. With 25 minutes left, put the fish in the oven.  You will need to look in on the potatoes – sometimes they seem like they don’t want to be cooked, other times… The good thing about Dissostichus Eleginoides is that you really can’t ruin it. Most fish will dry out, but the fatty, buttery nature of this fish is very forgiving – if you cook it a little longer, it gets crispier and still buttery. At 15 minutes, pull the fish out and pour the heirloom tomatoes around the fish in the pan and put it back in the oven. Take both out when the timer rings. Cut spoon and serve.