Fruge Seafood's Chilean Seabass with Mushroom Gravy

Chef Boyer cooks up a light and delicious meal.

[@tommycscat]

I've gotten full fish, fresh, from my distributor. The vessel they work with has the option for 2 to 3 day out of water delivery to the USA, just gutted and gilled. (You've got to wait out rigor with these anyway.) You shouldn't have a problem finding a distributor that at least offers a full H + G product. It's considerably more $ fresh, but if your customer requests sourcing, you can trace all the way to the deck boss. At least once, source a blast frozen full side with skin and bones intact. You'll taste the difference.

[@juanthedominican8824]

This Guy would make chef Gordon Ramsay cry with this presentation 30 dollar a pound fish on this plate .

[@Ushriyah1]

How to make the broth?

[@haroldbrooks4235]

Best Fish Ever

[@olgajones5037]

Can you please share a recipe for the mushroom sauce?

[@thomasmc7014]

Looks delicious!

[@lanalo8631]

Nice! Pan fry for how many minutes on each side and how many minutes in the oven?

[@eltorocal]

med hot pan with olive oil...5, 5 both sides... and 5 in a 400 deg oven.

[@franksantos3418]

Why serve this high end fish in a dog bowl? It should be served on a dinner plate. Especially since customers are going to be paying $28 plus for dinner.

[@gmiranda2289]

Awesome info!!

[@shaneownbey]

Does the oil actual keep the butter from burning?

[@tommycscat]

Yes

[@chiefmaster6658]

mmm looks good

[@JW-gu9vy]

Skip the first 1 min. 30 sec.

[@michaelneubauer358]

its frozen toothfish,. refreshed Chilean seabass???

[@recoswell]

he's good

[@victorgoodrum1501]

why do you remove the skin?

[@tommycscat]

He buys a cheap product that's been processed, skinned and blast frozen. It arrives to him exactly like you see it. It sounds like he's under the impression that that's the only way it's sold. It's not though. Shame, because the skin is easily crisped on these

[@1234567898765432hi]

Nice if u included temperatures… since it is important. Gj tho

[@chernorizetzhrabar1313]

I think he needs to work on the presentation of the meal, but I'm an amateur home cook. I don't do presentations.

[@alanshort8153]

Caution!! This is mesleading. Chilean Seabass is not seabass. It is a different species which is actually called Patagonian Toothfish. It originates from the antarctic and south Pacific waters and is a main source of food for whales. Fishing it causes huge harm to whales and other big predators and should not be consumed.

[@luna-pw9ln]

I sear all the sites

[@marisamerritt5107]

My restuarant chain gets your product and it's pretty disappointing that you directed a fish of this quality to "fine dining" only.... bs