Citrus Lacquered Chilean Sea Bass Recipe
Over sautéed rabe and lobster mashed potatoes.
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Ingredients
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For the Citrus Lacquer
For the Chilean Sea Bass
For the Lobster Mashed Potatoes
For the Sautéed Rabe
Method
Prepare the Citrus Lacquer
- 1
Make the Citrus Lacquer
In a saucepan over medium heat, combine orange juice, lemon juice, honey, soy sauce, grated ginger, and minced garlic. Bring to a simmer and reduce until thickened, about 10-15 minutes. Set aside.
Cook the Chilean Sea Bass
- 2
Sear the Fish
Season the Chilean sea bass fillets with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the fillets and cook for 4-5 minutes on each side, or until golden brown and cooked through. Brush with the citrus lacquer during the last minute of cooking.
Prepare the Lobster Mashed Potatoes
- 3
Make the Lobster Mashed Potatoes
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, heavy cream, lobster meat, salt, and pepper. Mash until smooth and creamy.
Sauté the Rabe
- 4
Plate the Dish
- 5
Assemble the Plate
On each plate, create a bed of sautéed rabe, top with a generous scoop of lobster mashed potatoes, and place the lacquered Chilean sea bass on top. Drizzle with remaining citrus lacquer.
