Chilean Sea Bass

* Ocean Avenue Seafood: The broiled fish is golden from its caramelized marinade--rice vinegar, soy sauce, lemon grass and ginger. It’s served with jasmine rice and seasonal vegetables. (Chilean sea bass, $22.95.) Ocean Avenue Seafood, 1401 Ocean Ave., Santa Monica, (310) 394-5669.

* Crustacean: Here this fish is steamed with green onions and served with a slightly sweet, slightly tangy ginger sauce. It comes with fluffy steamed rice. (Chilean sea bass, $24.50.) Crustacean, 9646 Little Santa Monica Blvd., Beverly Hills, (310) 205-8990.

* Gustaf Anders: This place marinates the fish in miso, sears it on the range and finishes it off in the oven. It arrives at the table on a flavorful seaweed salad dressed with the pan juices, along with rice and sauteed haricots verts, baby carrots, little spring onions, peas and red bell peppers. (Miso marinated Chilean sea bass, lunch $18, dinner $25.) Gustaf Anders, South Coast Plaza Village, 3851 Bear St., Santa Ana, (714) 668-1737.

* Joe’s: It’s almost too beautiful to eat! In the center of the plate is grilled sea bass in lobster sauce on a mound of sauteed spinach; surrounding it are black gnocchi (colored with squid ink) and baked cherry tomatoes. (Grilled sea bass, with sauteed black gnocchi, $19.) Joe’s, 1023 Abbot Kinney Blvd., Venice, (310) 399-5811.

* Vida: The “Mayan temple” is made from layered banana leaves wrapped around sea bass, green corn mole, grilled vegetables and green onions. (Mayan temple, $21.) Vida, 1930 Hillhurst Ave., Los Feliz, (323) 660-4446.

* Atlantic: The broiled center-cut filet of Chilean sea bass is brushed with a little thyme and olive oil served on a bed of couscous. The couscous has been cooked with diced baby zucchini, Chinese eggplant, carrots, red and green bell peppers and golden raisins, and the dish is topped off with an aromatic dressing made of tomatoes, carrots, onions, turmeric, cardamom and anise and reduced vinegar. (Broiled Chilean sea bass and with tomato herb dressing, $24.) Atlantic, 8256 Beverly Blvd., (323) 951-1949.