Chilean sea bass is yet another fish given a different name for more marketability. The real name for this fish is Patagonian toothfish. Now can you see that name on a menu, Pan-Seared Patagonian Toothfish? Probably not. Sea bass are mainly frozen at sea, so if you see "Fresh Chilean Sea Bass", 9 chances out of 10 this fish has been thawed.
The meat is snow white and moderately oily; the tender large flakes remind you of cod. This is one fish that adapts well to many cooking methods. The oil content makes it perfect for the grill, although you need to be careful grilling it if you are using skinless fillets, as it will fall apart easy on you. A solution to this problem would be to use a fish grilling basket. Chilean sea bass is commonly pan seared, but you can poach, broil and smoke it. With the higher oil content, it is not the best fish to fry.