Jurassic Park Chilean Sea Bass Recipe

What’s Up, Hungry People

Today we’re off to explore Isla Nublar, the island where dinosaurs roam after scientists gathered dino DNA from a mosquito trapped inside a bit of amber. According to John Hammond, the director of Jurassic Park, they’ve “spared no expense” on the experience.

Jurassic Park, directed by Steven Spielberg and released in 1993, is a groundbreaking sci-fi adventure film based on Michael Crichton’s novel of the same name. The story centers around a remote island where a wealthy entrepreneur, John Hammond, has created a dinosaur theme park using advanced cloning technology. When a group of experts, including paleontologist Dr. Alan Grant, paleobotanist Dr. Ellie Sattler, and chaos theorist Dr. Ian Malcolm, are invited to tour the park, things quickly go awry as the dinosaurs break free, leading to a thrilling fight for survival against the prehistoric predators.

The film is renowned for its revolutionary use of CGI and animatronics, bringing dinosaurs to life in a way never before seen on screen. With a blend of intense action, suspense, and moments of awe, Jurassic Park captivated audiences worldwide and became a cultural phenomenon. Its iconic scenes and memorable lines, along with John Williams’ unforgettable score, have cemented its status as a classic in cinematic history.

Everything Is Not What It Seems

Back in the late 80s and early 90s there was an effort to rebrand the Patagonian toothfish into something more marketable, and thus, the Chilean sea bass was born. Unfortunately for the fish, the popularity of the movie increased the demand so much that they were fished to scarcity for a long time. The fish take nearly a decade to reach their full size, so even to this day, the Patagonian toothfish population is still smaller – both in individual size and overall population.

The facade goes even further when you really look into Hammond’s claims of “sparing no expense,” especially when you do more research on the other items on the plate. I looked into what that mysterious pile of orange, stringy vegetables could be, and it turns out, sweet potato is most likely the answer.

In the early 90s, sweet potatoes did not have the same appeal they do now. Rather, they were more common in poorer countries like South America (where they originate). The orange stuff on the plate can’t be carrots because carrots weren’t as common in South America – and they aren’t even as nutritious as sweet potatoes, which I consider another corner cut on this dish.

Finally, I believe the red vegetable on the plate to be biquinho peppers. It’s unlikely Hammond would have imported any vegetables to the island, so we need to look at what could have been found growing there already – turns out, biquinho peppers are in fact native to South America, which means it’s very likely they would have been growing on Isla Nublar.

This dish should have been the first warning sign that not everything was as it seemed at Jurassic Park.

Jurassic Park Chilean Sea Bass

For my dish, I managed to get my hands on real Chilean sea bass thanks to my friends at Shaker Fish Market in Parma, Ohio. If you ever are in the area, stop in and tell them I sent you! I definitely recommend sourcing your fish from a local fishmonger if you have one in your area. It’s the best way to guarantee you’re actually getting the real deal.

Though I, for one, am all about bringing back the Patagonian toothfish branding – I think it sounds badass.

Here’s What You Need

• Chilean sea bass aka Patagonian Toothfish: the main protein for our dish.
• Olive oil: used to sauté the shallots and garlic.
• Shallot: adds a sweet, mild onion flavor.
• Garlic: for a pungent, aromatic base.
• Pepper: seasons the fish.
• Sea salt: enhances the flavor of the fish.
• White wine: used to deglaze the pan.
• Butter: creates the poaching sauce.
• Lemon juice: adds a fresh, tangy flavor.
• Heavy cream: thickens the lemon butter sauce.
• Chives: adds a mild onion flavor to the sauce.
• Sweet potatoes: spiralized and fried for a crispy topping.
• Vegetable oil: for frying the sweet potatoes.
• Green beans: steamed as a side.
• Biquinho peppers: adds a sweet, mild heat to the dish.

Let’s Cook

First, prep a saucepot with vegetable oil for frying, filling it about two-thirds full. Heat the oil to 325°F-350°F. Peel the sweet potatoes and use a spiralizer to cut them into thin strips. If you don’t have a spiralizer, you can use a large-hole cheese grater with extra-long sweet potatoes to achieve a similar cut. Soak the sweet potato strips in a cold water bath, rinsing until the water runs clear – this is essential for crispy potatoes. Dry them well and set aside until ready to fry.

Sautéing Shallots and Garlic

In a separate large skillet over high heat, add the olive oil along with the finely minced shallot and garlic. Sauté until fragrant and just starting to brown, about 3-5 minutes. The kitchen should be smelling fantastic by now.

Deglazing and Poaching

Deglaze the pan with the white wine, scraping up any browned bits stuck to the bottom. Reduce the heat to medium and add the butter. Allow the butter to melt completely; it should be at a light simmer but not browning.

Add the fish fillets to the skillet. Season them with salt and pepper. Use a ladle to pour the butter over the fish, poaching them in the sauce. Flip the fillets once or twice to make sure they are cooking evenly. Poach for 3-4 minutes per side, then remove the fillets from the skillet and keep them warm.

Making the Lemon Butter Sauce

Bring the liquids in the skillet back to a simmer. Add the lemon juice and heavy cream, whisking constantly until well combined. Toss in the chives and let it simmer for 3-5 minutes. Remove from the heat but keep warm until ready to serve. The sauce will thicken as it stands.

Frying the Sweet Potatoes

Once the oil is hot enough, carefully add the spiralized potatoes to the hot oil and fry until they are just starting to get crispy – about 3-5 minutes per cup of potatoes. Use tongs to keep the spirals from bunching up and sticking together. Remove from the hot oil and set them on a plate lined with paper towels to drain excess oil.

Steaming the Green Beans

Meanwhile, steam the green beans according to the instructions on the packaging. This should be a quick and easy step.

Plating the Dish

Assemble the dish by ladling a layer of the lemon butter sauce on the plate, followed by the green beans and biquinho peppers. Place the Chilean sea bass on top and finally, add the crispy sweet potatoes – and enjoy while discussing whether or not you should have brought dinosaurs back to life (I guess as long as they inspire a decades long obsession with dinos and a multi-million dollar profit, we’ll allow it).

Extra Tips for a Perfect Jurassic Park Chilean Sea Bass

• Keep the Oil Hot: Maintain the frying oil temperature between 325°F-350°F for the crispiest sweet potatoes.
• Dry Potatoes Well: Ensure sweet potato strips are dried thoroughly before frying to avoid oil splatter and soggy results.
• Even Poaching: Flip the fish fillets occasionally and spoon butter over them to ensure even cooking.
• Simmer Sauce Gently: Avoid boiling the lemon butter sauce to prevent it from separating; a gentle simmer works best.
• Serve Immediately: This dish is best enjoyed hot, so plate everything quickly and serve right away.

So there you have it, Hungry People – the Chilean sea bass straight out of Jurassic Park. While you might not have to fend off velociraptors in your kitchen, this recipe brings a bit of Isla Nublar to your dinner table. Plus, it’s a great conversation starter about the quirky history of the Patagonian toothfish and Hammond’s questionable spending habits. Give it a try, and let me know what you think – and leave your requests for more fictional feasts in the comments!

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