Flaky Fishy
Hunting & Gathering
SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING
WEDNESDAY JAN 4, 2017 |
BY AVIEL KANTER
For those who love a buttery, flaky fish, there's nothing that tops a superbly cooked, juicy slab of Chilean sea bass. With a flavor full and rich unto itself, each milky white, leaf-like layer that becomes dislodged from the whole with just a tender touch of the fork holds a supremely sweet, slightly oily, completely un-fishy morsel. Also called the Patagonian toothfish, the Chilean sea bass is actually no bass at all, but rather a cod icefish, the name gussied up in the 1970s to bring more appeal to American markets. Regardless of title, the meaty whitefish is just plain delicious, finding an aptly luxurious preparation at Selva Grill. The Mirin roasted sea bass almost falls apart from the filet proper—it's just that tender—with a slightly crunchy top, served with a Cusco corn custard flan, sautéed bok choy and a black bean puree.
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