Chilean Sea Bass Recipe

Prepare fish

Remove sea bass from refrigerator 20–30 minutes before cooking to come to room temperature. Pat fillets dry with paper towels. Brush both sides lightly with 2 tablespoons extra-virgin olive oil and season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat grill

Preheat grill to medium-high (around 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, preheat over medium-high heat until very hot and lightly oil the surface.

Grill fillets

Place fillets skin-side down on the hot grill. Cook undisturbed 4–5 minutes until skin releases and is crisp. Flip carefully and grill 2–4 minutes more, until interior registers 125–130°F (52–54°C) for medium-rare to medium and flesh flakes easily. Total cook time will depend on thickness (approx. 6–9 minutes). Remove to a warm plate and tent loosely with foil while finishing sauce and couscous.

Sweat aromatics

In a medium skillet over medium heat, warm 1 tablespoon extra-virgin olive oil. Add 1 finely minced shallot and sauté 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant, do not brown.

Deglaze and reduce

Add 2 tablespoons dry white wine and scrape any browned bits. Simmer 1–2 minutes until liquid is mostly reduced.

Finish sauce

Reduce heat to low. Whisk in 6 tablespoons unsalted butter, one tablespoon at a time, allowing each addition to melt and emulsify into the pan. Stir in 2 tablespoons fresh lemon juice and 1 tablespoon orange juice. Add 1 tablespoon chopped capers, 2 tablespoons chopped parsley, 1 tsp lemon zest, 1/2 tsp orange zest, 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until serving.

Toast couscous

In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1.5 cups pearled couscous and toast, stirring, 3–4 minutes until pale golden and aromatic.

Cook couscous

Add 2 cups vegetable or chicken stock and 1/2 tsp sea salt. Bring to a simmer, cover, and reduce heat to low. Cook 8–10 minutes until couscous is tender and liquid is absorbed. Remove from heat and let sit covered 5 minutes.

Sauté vegetables

While couscous cooks (or in a separate skillet), heat 1 tablespoon oil over medium heat. Add 1 finely chopped shallot and sauté 2 minutes. Add 1 cup diced zucchini and 1/2 cup diced red bell pepper and cook 3–4 minutes until just tender. Stir in 1/2 cup thawed peas and cook 1 minute more. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Combine and finish

Fluff couscous with a fork, fold in sautéed vegetables, 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Adjust seasoning to taste and keep warm.

Divide warm couscous among 4 plates. Place a grilled sea bass fillet on top of each bed of couscous, skin-side up or down per preference.

Spoon 1 1/2–2 tablespoons of the warm Citrus Olivo Butter Sauce over each fillet and around the couscous. Garnish with microgreens or extra parsley and a lemon wedge. Serve immediately.