AJ's recently completed a very successful Seafood Extravanza promotion.  I would suggest that you stock up next time around. 

One of my favorite fishes is Chilean Sea Bass.  This is a full bodied fish, rich in oils, moist and smoothly flavorful.  You can cook the fish on a skillet, on the grill or oven bake it.  If you intend to cook the fish on the grill, I suggest that you wrap it in foil.  Otherwise, some of the fish is likely to stick to the hot grill.

There are endless styles in which to prepare the fish, all of which are quite easy.  We simply added some flavored bread crumbs and shredded parmesean cheese, covered the pan with foil and cooked it at 400 for about 20 minutes.  I’ve also prepared the dish in cilantro butter with lemon and garlic.  If you desire something with more zing, think about garnishing the dish with a salsa verde using tomatillos, cilantro, parsley, mint springs, jalepeno chilis (coarsely chopped), garlic cloves and onion.  We place all of the ingredients into a blender until very smooth and thick and then season it with a little sea salt and add a little white wine.  You can wrap each filet in parchment paper along with some sauce on the bottom and top of the fish and seal it.  We cook it for about 10-15 minutes at 450F.  Make sure that you preheat the oven.