TJ’s Market Has Some Good Bass

I know, I know, I can hear you reading this. You’re tired of sea bass–it has become the new chicken of the sea. There may be two restaurants in Dallas that don’t serve it. However, lots of you like a good piece of bass and some of you even like to cook it. So it is my duty to tell you that the good folks, and they really are, at TJ’s Market & Catering have a new shipment of Patagonian Toothfish. See, sounds better already. Get your butts over to Preston Forest (214-691-2369) and pick some up. In the mean time, jump for a few “fun facts” about sea bass. (How low can you go?)

A few fun facts and then a DELICIOUS sea bass recipe with artichoke salsa.

–First, there is no relation between “sea bass” and the fresh water bass we find in Texas lakes. Actually, there are no bass in the ocean at all…”Chilean Sea Bass” was the invention of marketing-minded fisherman who were having trouble selling a delicious fish that is actually called “” (gee, we wonder why? Toothfish sound so appetizing!)

–Despite what you may hear, Chilean Sea Bass is not endangered. There is a healthy legal Sea Bass fishing industry. Concern was valid a few years ago, but authorities have cracked down on illegal catches and the species today is very healthy.

–Sea Bass, like many fish, contains healthy omega 3 oils. Studies suggest that omega-3 fatty acids may be helpful in treating a variety of health conditions. The evidence is strongest for problems that contribute to heart disease, but the range of possible uses for omega-3 fatty acids include high cholesterol, high blood pressure, diabetes, weight loss, arthritis, osteoporosis and even depression!

Baked Sea Bass With Artichoke Salsa

Ingredients (feed 4):

  • 4 Sea bass filets (8 oz ea)
  • 1 14 oz. can artichoke hearts, drained
  • 1 3 oz. can sliced mushrooms
  • 1 4-1/4 oz. can chopped black olives
  • 1 Tbs. dehydrated minced onion
  • 2 cloves garlic, minced
  • 2 Tbs. chopped pimento
  • 1/2 cup canola oil
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. water
  • 1/4 tsp. sugar
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. cayenne pepper, or to taste
  • 1/4 tsp. celery salt
  • 1/4 tsp. black pepper

Salsa Preparation:

Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not overprocess.

Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. Mix well. Cover and refrigerate several hours for flavors to blend.

Have extra salsa? Serve with snack crackers or tortilla chips. This will keep in the refrigerator for 2 weeks.

Sea Bass Preparation:

Preheat oven to 425. Brush filets with olive oil, salt and pepper to taste, and bake sea bass 15-18 minutes. Top with salsa.


  • Darn, you scooped me. I received a beautiful picture of fried clams from our seafood vendor, Steve Connolly Seafood in Boston, and asked our salesman Willy Warner if they supply any retail seafood markets. TJ’s is the exclusive retail seller in Dallas of their freshly shipped products.

  • Marco
  • Jon Alexis

    Thanks for the kind words…we had several people come in today for sea bass, so hopefully dallas foodies will be enjoying this recipe this evening.

    My family is really proud to own TJ’s. the only thing better than our seafood is our customer service. we love serving our clients, many of whom have shopped with us for 20 years.

    if i can ever be of service, feel free to email me directly:

    [email protected]

  • Nancy Nichols

    Feel free to wire me payment.

  • BigFoodWorld

    “authorities have cracked down on illegal catches and the species today is very healthy”

    Which authorities would that be? In whose territorial waters would they be cracking down? Are the crackdowns as effective as the ones on tuna, the far more economically important fish? Facts would be nice.

    Both the Monterey Bay Aquarium and the Marine Stewardship Council advise avoidance of toothfish not caught in the one MSC-certified fishery. The Environmental Defense Fund still lists toothfish “eco-worst”. I choose to believe them over some unsubstantiated post. You all should research the info and decide for yourself.

    Even the way in which toothfish is harvested is often harmful.

    Instead of all the self-congratulatory back-patting, this schill would have been more useful if it had included info about whether TJ’s toothfish are from the MSC-approved South Georgian fishery.
    I hope that it is.

    be informed.

  • BigFoodWorld

    Vanity Fair’s April 2008 take on the issue of sustainable seafood:

  • Jon Alexis


    We share your passion of healthy fish species and ecosystems.

    To answer your question directly:


    Our newsletter was meant to clear up the misconceptions about the species, and one of those misconceptions is that sea bass in endangered.

    It is not.

    We hope that all seafood consumers care as much about our ocean life as you do and ONLY BUY SEAFOOD FROM REPUTABLE RETAILERS LIKE TJ’S.

    Who has more to lose from an unsustainable catch than your local family-owned fish market?