If I am not mistaken, much of what is labeled as Chilean Seabass on menus now is not really the real thing. Other fish is being substituted, but it is still being called CSB. Not ever ethical of course, but neither is using the real thing IMO.
That being said, I am sure people here will be able to help jstarr out with a good recipe and he can then pick the fish of his choice to make it with.
We have a similar problem here with fish being miss-labeled. What sort of fish are they passing off as Sea Bass GB, the idea of stamping out such practices is to name and shame the culprits because no doubt they are using a cheap imported fish to replace the original product.
I have been involved with the fishing industry all my life [from when I was in nappies] and I have two pet hates, imported seafood and Basa. Imported Basa [Catfish] almost destroyed your local Catfish industry yet it was American finance that set this industry in motion in South Vietnam.
Mention the word "Catfish" to an Aussie and we would choke, it is not a fish we eat yet, we do eat Basa, so it goes to show how narrow minded we are. Basa was once marketed here as Pacific Dory, now it is sold raw [????fresh] as Basa but in some areas as 'Cod' once it is cooked, but it is
never sold as Catfish.
I have eaten CSB [once] and must say that it is nothing to write home about, it was supplied to me as a sample. The thing is that once most people here eat our tropical reef fish there is no way they go back to the cool water fish, and this is why I can never understand why you people talk about cooking fish this way and adding this and that.
Our fish is extremely mild in flavour and each has it's own texture and flavour, the best way for us to cook our fish is to simply grill it lightly in butter and enjoy its natural flavour.
