Chilean sea bass. We’ve read that on many a fine restaurant menu. Soon we may be seeing any one of six varieties of mussels (one a foot long!), pink trout, wild salmon and hopefully some of the 60 varieties of mushrooms, saffron and Rothschild wines to hear it from dynamic Chilean Comissioner Gustavo Rodriguez and Chef Matias Palomo recently in Miami to spread the word about the bounty, quality and value in foods and wines of Chile. Besides fruits we’ve seen in Miami’s supermarkets — grapes, apples and blueberries — you can also get their extra virgin olive oil that’s unblended and low in acidity. It’s sold under the Santiago and Olive brands in Winn Dixie. The delegation also hosted an elegant sit down dinner at HaVen Gastro Lounge  showcasing Chilean food and wine. The menu featured Merquen cured Chilean trout with quinoa, mixed berries and avocado; pacific bouillabaise; chicken with mushrooms, barley and dried cranberries; meringue with fresh fruit and olive oil mousse. The wines were Ventisquero Quelat Pinot Noir 2011, Emiliana Novas Sauvignon Blanc 2011 and Veramonte Ritual Sauvignon Blanc 2011. How do you cook Chilean fish at home when you’re short on time I asked the Chef? The traditional Chilean way he said is to pan fry the fish in olive oil and then season with  smoked chili peppers with coriander seeds. Alternatively, he suggested seasoning with lemon zest, garlic and oregano or chili pepper.  Buen provecho!