Pan Seared Chilean Seabass Recipe
Sweet potatoes, chorizo, arugula, butternut squash emulsion, marcona almonds, yuzu oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potatoes
Peel and cube the sweet potatoes. Boil them in salted water until fork-tender, about 15 minutes. Drain and mash with a bit of olive oil, salt, and pepper.
- 2
Cook the Chorizo
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
- 3
Make the Butternut Squash Emulsion
In a blender, combine roasted butternut squash with a splash of yuzu oil and a pinch of salt. Blend until smooth and creamy.
- 4
Pan-Seared Chilean Seabass
Season the seabass fillets with salt and pepper. In the same skillet, add another tablespoon of olive oil and heat over medium-high. Place the fillets skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.
- 5
Plate the Dish
On a plate, spread a layer of mashed sweet potatoes. Top with arugula, crispy chorizo, and the seared seabass. Drizzle with butternut squash emulsion and yuzu oil. Garnish with Marcona almonds.