Flying Fish Recipe
Pan Seared Chilean Seabass, Saffron Rice, Grilled Broccolini, & Aqua Pazza Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pan-Seared Chilean Seabass
Saffron Rice
Grilled Broccolini
Aqua Pazza Sauce
Garnish & Finishing
Method
Pan-Seared Chilean Seabass
- 1
Prepare and season fish
Pat the sea bass fillets dry with paper towels. Season both sides evenly with kosher salt (about 1/2 tsp per fillet) and black pepper. Lightly dust each fillet on both sides with the all-purpose flour and shake off excess.
- 2
Sear the fillets
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. When oil is shimmering but not smoking, carefully add the fillets. Do not overcrowd; cook in a single layer. Sear without moving for 3–4 minutes until a golden crust forms. Flip carefully and add 1 tablespoon butter to the pan.
- 3
Finish and rest
Tilt the pan and spoon melted butter over the top of the fillets for 1–2 minutes to baste and finish cooking until the internal temperature reaches about 125–130°F (52–55°C) for medium-rare to medium (or cook to desired doneness). Remove to a warm plate, squeeze half a lemon over the fish, and tent with foil to rest while finishing other components (about 3 minutes).
Saffron Rice
- 4
Bloom saffron
Place saffron threads in 2 tablespoons warm water and let bloom for 5–10 minutes to release color and aroma.
- 5
Cook aromatics
In a small saucepan over medium heat, melt 1 tablespoon butter. Add the finely minced onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 6
Simmer rice
Add 1 cup rinsed long-grain rice to the saucepan and stir to coat with the butter and aromatics for 1 minute. Pour in 2 cups stock, the saffron with its soaking water, and 1/2 teaspoon kosher salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
- 7
Fluff and finish
Remove from heat and let rice rest, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon chopped parsley if using. Keep warm until plating.
Grilled Broccolini
- 8
Prep broccolini
Trim any rough ends from the broccolini stems and pat dry. Toss the broccolini with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using).
- 9
Grill or pan-char
Heat a grill pan or outdoor grill to medium-high. Place broccolini on the hot surface and cook, turning occasionally, until tender-crisp and charred in spots, about 6–8 minutes total. Alternatively, cook in a hot cast-iron skillet for the same time. Transfer to a plate and zest half a lemon over the top.
Aqua Pazza Sauce
- 10
Sauté garlic and tomatoes
In a medium saucepan over medium heat, warm 2 tablespoons olive oil. Add the thinly sliced garlic and cook 30–45 seconds until golden and fragrant (do not burn). Add 1 cup halved cherry tomatoes and cook for 2–3 minutes until they begin to soften and release juices.
- 11
Deglaze and simmer
Pour in 1/2 cup dry white wine and increase heat briefly to bring to a simmer; cook 1–2 minutes to reduce slightly. Add 1/2 cup fish or vegetable stock, 1 teaspoon capers (if using), 2 tablespoons chopped parsley, torn basil (optional), 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer gently for 4–6 minutes to meld flavors. Taste and adjust seasoning.
- 12
Garnish & Plating
- 13
Plate components
Spoon a bed of saffron rice in the center of each warmed plate. Arrange 3–4 broccolini stems alongside the rice. Place one pan-seared sea bass fillet on top or slightly overlapping the rice.
- 14
Spoon sauce and finish
Ladle 3–4 tablespoons of the warm aqua pazza sauce around and over the fish (reserve a little for the side). Drizzle a teaspoon of extra-virgin olive oil over the broccolini and microgreens (if using). Finish with a few additional chopped parsley leaves and a light grind of black pepper.
- 15